This green sauce, which I use all the time with fish and meat, is a unique mix of fresh parsley, oregano, and serrano and poblano chilies. If you don't like a blazing-hot amount of chilies, start with just a quarter of the poblano and the serrano, then decide whether you want to add more after tasting. You can use different peppers with this dish too: try jalapeño or whatever fresh peppers you have on hand. The sauce's flavor will be great whether you like it super-spicy or you opt to turn down the heat.
1. Place the garlic, bay leaves, chilies, and salt in a mortar and mash with a pestle to a smooth paste. (If you don't have a mortar and pestle, put all the ingredients in a blender with just a teaspoon or so of the vinegar and puree.) Transfer to a medium bowl and add the parsley, oregano, and basil. Whisk in the vinegar and olive oil until well combined
* 6 Garlic Cloves
* 3 Dried Bay Leaves
* 1 Poblano Chili (Coarsely Chopped, with seeds)
* 1 Serrano Chili (Coarsely Chopped, with seeds)
* 1½ Teaspoon Sea Salt
* 1/3 Cup Fresh Flat Leaf Parsley (Finely Chopped)
* ¼ Cup Fresh Oregano (Finely Chopped)
* ¼ Cup Fresh Basil (Finely Chopped)
* ¼ Cup Sherry Vinegar
* ½ Cup Extra Virgin Olive Oil