Fresh Serrano Chile Salsa Recipes

SERRANO HOT SAUCE

Steps:

• Place serrano peppers, garlic, and salt in a food processor; pulse until finely chopped. With the motor running, slowly pour the vinegar through the feed tube; process until sauce is smooth, about 5 minutes.
• Pour sauce into a saucepan; bring to a boil and cook for 1 minute. Pour sauce into a clean jar and store in the refrigerator for at least 1 day.
• Strain sauce through a fine-mesh strainer; store in the refrigerator.

FRESH SERRANO CHILE SALSA

Steps:

• In a bowl, mix the serranos, onion, and lime juice; let marinate about 10 minutes.
• Add the remaining ingredients and mix well.
• Refrigerate; serve cold.

SERRANO SALSA

Steps:

• Add olive oil to a medium-sized sauté pan.
• Place over medium-high heat.
• When oil is hot, stir in Serrano chilies and garlic.
• Sauté for about 1 minute, stirring often so garlic does not burn.
• Add onion and sauté for 1 to 2 minutes.
• Add yellow pepper, sauté for 1 minute.
• Stir in tomato paste, brown sugar, oregano and coriander; cook for 1 minute.
• Add tomatoes, vinegar, salt, pepper and capers.
• Turn up heat to high and bring sauce to slight boil; remove from heat immediately.
• The vegetables should retain crispness.
• Chill thoroughly before serving.

FRIED SERRANO CHILE SALSA

Steps:

• Heat oil in medium saucepan over medium-high heat. Fry chiles until blistered, about 3 minutes. Remove chiles from oil. Cool chiles and chile oil completely.
• Line large skillet with foil; heat over medium heat. Add onion and cook until softened and blackened in spots, about 5 minutes per side. Cool.
• Cut stems off chiles. Combine chiles, onion, garlic, salt, and 2 tablespoons chile oil in blender; chop finely. With blender running, slowly drizzle in remaining chile oil and blend until thick. (Can be made 1 day ahead; cover and chill.)

FRESH SERRANO CHILE SALSA

Steps:

• In a bowl, mix the serranos, onion, and lime juice. Let marinate about 10 minutes. Add the remaining ingredients and mix well. Refrigerate. Serve cold. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

TOMATO, ONION, AND SERRANO CHILE SALSA

Steps:

• Seed and dice 10 tomato halves; transfer to large bowl. Place remaining tomatoes in blender; add onion, lime juice, chiles, salt, and pepper. Blend until smooth. Add cilantro. Pulse just to mix in cilantro. Pour tomato puree into bowl with diced tomatoes. Stir to blend. Season salsa to taste with salt and pepper. (Can be made 4 hours ahead. Cover and refrigerate.)

FRESH CHILI SALSA

Steps:

• Broil peppers 4 in. from the heat until skins blister, about 4 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a small bowl; cover and let stand for 15 minutes. Peel off and discard charred skin. Remove stems and seeds. Finely chop peppers., Place tomatillos in a small saucepan; cover with water. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until tomatillos begin to soften; drain. Cool to room temperature., Chop tomatillos; place in a small bowl. Add the tomatoes, onion, cilantro, lime juice, garlic, salt and roasted peppers. Serve with chips.