Charred Scallion Salsa Verde

Steps

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1. 1
   Char the scallions and green chili on the grill until both have nice brown charring on both sides.
   ▶ ≈0:12
2. 2
   Roughly chop the charred scallions.
   ▶ ≈0:19
3. 3
   Place the chopped scallions into a mortar and pestle.
   ▶ ≈0:26
4. 4
   Add roughly chopped cilantro leaves and fine stems to the mortar.
   ▶ ≈0:33
5. 5
   Add roughly chopped flat-leaf parsley to the mortar.
   ▶ ≈0:47
6. 6
   Pat capers dry on a paper towel, press them flat to remove excess brine, then roughly chop.
   ▶ ≈1:15
7. 7
   Remove the charred chili from the grill, take out the ribs, cut into strips and then dice. Leave the charred skin on for added flavor.
   ▶ ≈1:37
8. 8
   Add all prepared ingredients and chopped capers to the mortar along with a pinch of salt.
   ▶ ≈2:02
9. 9
   Pound everything together gently just until some flavor from the herbs is released; don't aim for a complete puree.
   ▶ ≈2:21
10. 10
    Pour in the lemon juice, starting with juice from two lemons and adjusting to taste as needed.
    ▶ ≈2:28
11. 11
    Gradually pour in olive oil while mixing with the pestle until you achieve a creamy, semi-stable emulsion.
    ▶ ≈2:40