Roasted Serrano Oil

• 5 serrano chiles
• ¾ cup neutral oil, such as canola or sunflower

In a heavy iron skillet over high heat, char the serranos, turning once or twice, until they blacken slightly on both sides and become slack. Let them cool for 5 minutes. Holding each pepper by the stem, use a knife to halve each pepper lengthwise and scrape the seeds and pith out. Cut off the stems.

Place the chiles in a blender with the oil and parsley. Buzz for 1 minute. Strain the o