Step 1

On a hot grill or skillet roast the serrano and Padróns until blistered on all sides. Remove from heat, and cut off the stems.

Step 2

Mince the scallions and onion and garlic. Stir together in a medium bowl. Mince the serrano and Padrón peppers and add them to the scallion-onion mixture.

Step 3

Add the coconut milk, vegan fish sauce, and lemon juice. Stir until well combined. Taste and adjust with more lemon juice and/or vegan fish sauce - until it is to your liking. Stir in the basil. Keeps refrigerated for up to a week. Also freezes well if you make a double batch.