Ingredients

• 6–8 serrano chiles
• 1 bunch basil
• 1 bunch cilantro
• 1 bunch parsley
• 1 1/4 cups extra-virgin olive oil
• 1/2 cup sherry vinegar or red wine vinegar
• 2 1/2 tsp. kosher salt
• One 8" metal or bamboo skewer

Instructions

1. Prepare a grill for medium-high heat. Thread chiles onto skewer and grill, turning often, until charred and softened, about 6 minutes. Let cool; remove stems.
2. Meanwhile, pluck leaves from basil and leaves and tender stems from cilantro and parsley. (You should have about 2 cups of each herb.)
3. Pulse chiles, basil, cilantro, and parsley in a food processor until finely chopped. Add oil, vinegar, and salt and pulse until a thick, slightly textured sauce forms.
4. Sauce can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.