Green Chili Adobo

From More Mexican Everyday by Rick Bayless

Makes one quart

1/2 head garlic, separated into unpeeled cloves
5 fresh serrano chiles
1 large bunch cilantro, roughly chopped (about 2 cups loosly packed)
1 large bunch flat-leaf parsley, roughly chooed (about 2 cups loosly packed)
1 cup olive oil
2 generous teaspoons salt

Set a large (10 inch) skillet over medium heat. Lay in the garlic and chilies and roast, turning regularly, until soft and browned in spots, about 10-15 minutes. Cool until handleable, then slip off the garlic paper and remove the chili stems (no need to remove the chili seeds.

In a blender or food processor, combine the garlic and chiles with the cilantro, parsley, olive oil and salt. Process, stopping to scrape down teh sides if necessary, until nearly smooth (it should look a little like pesto.) Transfer to a quart size and store, covered, in the refrigerator, where it will last several months.

The Simplest Uses for Green Chile Adobo
1. Toss with pasta and a little grated Mexican queso anejo, Parmesan or Romano
2. Mix into eggs before scrambling or making an omelet
3. Mix into sour cream (and/or mayo) for a dip or sandwich spread
4. Whisk into a simple vinaigrette or creamy dressing
5. Smear over grilled or roasted vegetables like squash/zucchini
6. Drizzle on bean dip or hummus
7. Mix with sashimi-grade raw fish and lime juice for an instant ceviche
8. Stir into meatloaf before baking