Grilled Serrano Salsa Verde
['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']
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.
Meanwhile, pluck leaves from basil and leaves and tender stems from cilantro and parsley. (You should have about 2 cups of each herb.)
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.
Sauce can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.
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