Serrano-Cilantro sauce is herb-filled fresh and spicy. It’s incredible with grilled seafood, meat, or vegetables! The trick to a bright and vibrant sauce is to blanch the herbs, this will keep the herbs bright green.
- Category: Sauce, Aoli
- Method: Blanch, Blend
- Cuisine: Mexican
- 2 Serrano chilies, stems trimmed
- 1/4 cup of Caramelized Onions & Garlic
- 1/4 cup freshly squeezed lime juice (about 2 juicy limes)
- 1 cup packed fresh Italian (flat leaf) parsley leaves and stems
- 2 cups packed fresh cilantro leaves and stems
- 3/4 teaspoon Diamond Crystal kosher salt
- 1–2 TB of good mayonnaise
- Bring a medium pot of water to boil, in the meantime prepare an ice bath by adding ice and cold water to a bowl and set aside. When the water is boiling add the cilantro and parsley for a few seconds and then add immediately to the ice bath for a few minutes, remove from ice bath and set aside in a bowl.
- Place the Serrano chilies in a medium, dry skillet and place over medium heat. Dry roast the chilies turning them once or twice, until they are charred black in some spots, remove from heat.
- Slice the Serrano chilies in half lengthwise, and gently scrape out and discard the seeds and ribs, set aside.
- In a blender, combine the lime juice, roasted Serrano peppers, caramelized onions & garlic, blanched parsley, blanched cilantro, mayonnaise, a little water and salt. Pulse and blend until coarse. Season to taste with additional salt and pepper. Add more water as needed to thin the sauce.
- Serve or use the sauce right away. If preparing in advance, transfer the sauce an airtight container, and refrigerate for 1-2 days. Stir before using and add a small squeeze of lime juice to brighten it up.
Ingredients vary so you may need to adjust to suit your taste. For a spicier sauce add a few seeds/ribs from the peppers.