This spicy, zesty, herb-filled adobo sauce is a flavor-packed accompaniment to grilled seafood, meat, or vegetables! This green chile adobo sauce has a medium spice level: spicy enough to provide a kick, but not spicy enough to overpower everything. If you prefer spicy, leave the ribs and seeds in the peppers. If you prefer milder spice levels, use only one serrano pepper.
Dry Toast the Chiles and Garlic Cloves: Place the serrano chiles and unpeeled garlic cloves in a medium, dry skillet and place over medium heat. Dry roast the chiles and garlic cloves for 10 to 12 minutes, flipping them once and or twice, until they are charred black in some spots. It will take about 5 minutes to notice anything happening. Remove the chiles and place on a cutting board. Continue dry roasting the garlic cloves for an additional 3 to 5 minutes, or until they are charred and beginning to soften. Transfer to the cutting board with the chiles and allow to cool slightly before handling.
Slice the serrano chiles in half lengthwise, and gently scrape out and discard the seeds and ribs (see the note section for additional tips). Remove and discard the skins of the garlic cloves. The unpeeled garlic cloves should be charred, fragrant, and slightly soft.
Prepare the Sauce: In a small-capacity blender or small food processor, combine the lime juice, roasted serrano peppers, roasted garlic cloves, parsley, cilantro, and salt. Pulse and blend until coarse. While the machine is on, slowly drizzle in the olive oil and puree until smooth. Season to taste with salt and pepper. Note: A high-power blender, such as a Vitamix, will puree the adobo sauce more smoothly and easily than a food processor, which I personally prefer. I have this model (wider mouthed containers might have more difficulty blending smaller quantities – if you have trouble, try doubling the ingredients!). If you using a food processor, scrape down the bowl multiple times to ensure the ingredient
Serve or use the sauce right away. If preparing in advance, transfer the sauce an airtight container, drizzle a thin layer of olive oil on top, and refrigerate for 1 to 2 days. Stir before using and add a small squeeze of lime juice to brighten it up.
How to Serve Green Chile Adobo Sauce:
Green chile adobo sauce pairs perfectly with grilled meat, seafood, roasted vegetables, and many vegetarian dishes. It can be used as both a marinade and/or finishing sauce.
Tips for Success:
To avoid touching the serrano peppers (if you do, be careful and wash them thoroughly after handling), I like to hold the peppers in one hand with tongs as I am working with them.
A serrated grapefruit spoon makes it extra easy to scrape out the seeds and ribs!
Inspired by Rick Bayless’s Lena Brava restaurant in Chicago.