Step 1

Place the serrano chiles and unpeeled garlic cloves in a medium, dry skillet and place over medium heat. Dry roast the chiles and garlic cloves for 10 to 12 minutes (it will take about 5 minutes to notice anything happening), flipping them once or twice, until they are charred black in some spots. Remove the chiles and place on a cutting board. Continue dry roasting the garlic cloves for an additional 3 to 5 minutes, or until they are charred in spots and they are beginning to soften. Transfer to the cutting board with the chiles and allow to cool slightly before handling.

Step 2

Slice the serrano chiles in half lengthwise, and gently scrape out and discard the seeds and ribs (see ‘tips for success’). Remove and discard the skins of the garlic cloves. The unpeeled garlic cloves should be charred, fragrant, and slightly soft.

Step 3

In a blender or food processor, combine the lime juice, roasted serrano peppers, roasted garlic cloves, parsley, cilantro, and salt. Pulse and blend until coarse. While the machine is on, slowly drizzle in the olive oil and puree until smooth. Season to taste with salt and pepper. Note: A high-power blender, such as a Vitamix, will puree the adobo sauce more smoothly and easily than a food processor, which I personally prefer. I have this model (wider mouthed containers might have more difficulty blending smaller quantities – if you have trouble, try doubling the ingredients!). If you using a food processor, scrape down the bowl multiple times to ensure the ingredients are evenly incorporated.

Step 4

Serve or use the sauce right away. If preparing in advance, transfer the sauce an airtight container, drizzle a thin layer of olive oil on top, and refrigerate for 1-2 days. Stir before using and add a small squeeze of lime juice to brighten it up.