MAKES ABOUT 2/3 CUP
Peruvians use a cautious hand when spicing their food, but compensate for their conservatism by serving a variety of fiery, chile-based salsas as condiments alongside their meals. This bright green, spicy sauce is best made shortly before it is served.
6 fresh Peruvian green chiles or serrano chiles
1 bunch cilantro (stems included)
3 garlic cloves, peeled
1 small white onion, peeled and coarsely chopped
2 tbsp. extra-virgin olive oil
1. Remove and discard stems and seeds from chiles, then place in a blender. Add cilantro, garlic, onions, oil, and 2 tbsp. very hot water. Purée until smooth, adding more hot water to thin if necessary.