Spicy Chile Pepper Sauce
- Serrano chiles
- Extra-virgin olive oil
- Lemon zest
- Stem and seed 2 to 3 serranos; chop chiles, 2 tablespoons capers, and 1 bunch each cilantro, parsley, and chives. Mix together with 1/2 cup extra-virgin olive oil, zest of 1 lemon, and a large pinch of salt. (For a milder version, swap jalapenos for serranos.) Drizzle the salsa verde over meat, poultry, or vegetables.
- Courtesy of Sohui Kim, the executive chef at Insa in Brooklyn