Below you'll see everything we could locate for your search of “serrano”
Where is it written that canned cranberry sauce has to be served with at Thanksgiving? The sweet, sour, hot tastes of this chutney compliments turkey, chicken, and even pork. The addition of black pepper may sound odd, but it does provide a tasty accent to the chutney.
Not all Southwest salsas are tomato-based; this one utilizes tomatillos,
the small “husk tomatoes” that are grown mostly in Mexico, but are
available fresh or canned in many U.S. supermarkets. The natural
sweetness of the mango blends perfectly with the tartness of the
tomatillos. Note: This recipe requires advance preparation.
6 red serrano chiles, stems and seeds removed, minced
1 clove garlic, minced
2 tablespoons chopped green onions, including the greens
1 mango, peeled, pitted and coarsely chopped
10 tomatillos, husks removed, chopped
1/2 cup chopped fresh cilantro
Juice of 1 lime
2 tablespoons olive oil
Combine all ingredients in a bowl and allow to sit for at least three
hours--and preferably overnight--to blend the flavors.
The simplicity of this salsa, imported from northern Mexico and popular
in Texas, is deceiving, for it is one of the best all-around table
sauces. The charred tomatoes and chiles have a robust flavor, and you
can control the texture. Some cooks char onion slices on the grill and
add them to this salsa.
2 large tomatoes
2 jalapeño or serrano chiles, stems removed
1/2 teaspoon salt, or to taste
Grill the tomatoes and chiles by placing them 3 to 6 inches above the
flames. Turn them often; they should be soft and the skins should be
charred.
In a blender, pulse the tomatoes and chiles for 30 seconds to the
desired consistency. Add salt to taste. The texture is smooth and the
sauce is flecked with tiny bits of the charred chile and tomato skins,
which add an interesting flavor.
2 large tomatoes
1 tablespoon Chipotle Texas Red Serrano Powder, buy here
1/4 teaspoon salt
Grill the tomatoes and chiles by placing them 3 to 6 inches above hot coals. Turn them often until they are soft and the skins are charred. Place them in a blender along with the Red Serrano Powder. Puree for about 30 seconds. Strain the salsa and add the salt, mixing well.
Just a great salsa!
2 avocados, diced
1 pint cherry tomatoes, diced
1/4 cup diced red onion
2 serrano chiles, seeded & diced (about 2 tablespoons)
2 cloves garlic, minced (about 2 teaspoons)
2 tablespoons chopped fresh cilantro
Juice of 1 lime (about 2 tablespoons)
1 tablespoon white wine vinegar
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1/2 teaspoon coarse kosher salt
Combine all of the ingredients in a non-reactive bowl. Cover and refrigerate at least 2 hours before serving.
