Serrano Chile Cream Sauce Recipes

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CILANTRO SERRANO CREAM SAUCE



Cilantro Serrano Cream Sauce image

This is a great sauce for chicken tacos and fish tacos. It's also great as a dip!

Provided by Luci

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 10m

Yield 16

Number Of Ingredients 6

½ bunch cilantro, coarsely chopped
3 serrano chile peppers, seeded and chopped
3 cloves garlic
1 cup mayonnaise
1 cup heavy cream
salt and pepper to taste

Steps:

  • Place cilantro, serrano peppers, garlic, mayonnaise, and cream into a blender; season with salt and pepper. Puree until smooth, about 15 seconds.

Nutrition Facts : Calories 151.7 calories, Carbohydrate 1.2 g, Cholesterol 25.6 mg, Fat 16.4 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 5.1 g, Sodium 84.8 mg, Sugar 0.2 g

SALSA DE SERRANO ROJO (RED SERRANO SAUCE)



Salsa De Serrano Rojo (Red Serrano Sauce) image

This is a medium hot "Table Sauce". It can be served as a "sprinkle on" for everything from enchiladas to scrambled eggs. It makes a welcome addition to a pot of chili. It should not be considered as a dipping sauce unless you've got a fair hot tooth. We like to use serranos because of the heat to flavor ratio. Jalapenos may be used, but they won't yield quite the quality of flavor. It yields a hot, pungent, sweet south of the border flavor that can easily be addictive.

Provided by Smoky Okie

Categories     Sauces

Time 30m

Yield 100 serving(s)

Number Of Ingredients 9

4 lbs red serrano peppers
1 cup white balsamic vinegar
1 cup cider vinegar
3/4 cup water
1/4 cup fresh lime juice
4 tablespoons white sugar
2 tablespoons ground cumin
1 tablespoon salt
6 large garlic cloves

Steps:

  • Stem serranos, and puree along with garlic in blender until smooth adding water if necessary to maintain puree.
  • Press puree through a sieve to remove seed particles.
  • Combine 40 oz. serrano puree with all other ingredients in bowl.
  • Work in batches back through blender, and strain again.
  • Bottle in sprinkle top bottles and refrigerate.

Nutrition Facts : Calories 9.2, Fat 0.1, Sodium 72, Carbohydrate 1.9, Fiber 0.7, Sugar 1.2, Protein 0.3

SERRANO CHILE CREAM SAUCE



Serrano Chile Cream Sauce image

Number Of Ingredients 8

2 to 3 , fresh serrano chile kimmy, , sliced in thin rings with seeds (wear protective gloves)
2 medium shallots, peeled and coarsely chopped
2 cloves garlic (large), thinly sliced
4 tablespoons unseasoned rice vinegar
1 cup canned fat-free reduced-sodium chicken broth
1 cup heavy cream
1 1/2 teaspoons cornstarch
1/4 teaspoon salt, or to taste

Steps:

  • 1. Put the serranos, shallots, garlic, and vinegar in a heavy medium saucepan and bring to a boil over medium-high heat. Boil until liquid boils down to about 1 teaspoon, about 2 minutes. Add the broth and cream. Boil briskly, stirring occasionally, until reduced to about 1½ cups, about 10 minutes. (Watch to prevent boil-over.) Pour the sauce through a fine-mesh strainer into a medium bowl. Press solids with a spoon to extract the juices. Discard the solids. Return the sauce to the saucepan. 2. In small bowl mix about 2 tablespoons of the sauce with the cornstarch and stir into the sauce. Bring the sauce to a boil. Reduce heat and simmer over medium-low heat until the sauce thickens and coats the back of a wooden spoon, 3 to 4 minutes. Add the salt. The sauce is ready to use, or cover and refrigerate up to 3 days. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

SERRANO HOT SAUCE



Serrano Hot Sauce image

This hot but flavorful hot sauce was made due to the large harvest of serrano peppers from my garden.

Provided by Jon Rachiele

Categories     Side Dish     Sauces and Condiments Recipes

Time P1DT21m

Yield 100

Number Of Ingredients 4

14 serrano chile peppers, stemmed
6 cloves garlic, smashed
1 ½ tablespoons kosher salt
1 ½ cups distilled white vinegar

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.

Nutrition Facts : Calories 0.3 calories, Carbohydrate 0.1 g, Sodium 86.4 mg

MEATBALLS IN TOMATO-SERRANO CHILE SAUCE



Meatballs in Tomato-Serrano Chile Sauce image

Categories     Pork     Tomato     Mint     Ground Beef     Hot Pepper     Simmer     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 21

Meatballs
4 4x4-inch crustless squares firm white sandwich bread, torn into small pieces
1/3 cup whole milk
1/4 cup finely chopped white onion
3 garlic cloves, minced
2 teaspoons fine sea salt
1 teaspoon dried Mexican oregano
1/2 teaspoon ground black pepper
1 pound lean ground beef
1 pound lean ground pork
1 cup finely chopped seeded tomatoes (about 4 medium)
2 large eggs
1/4 cup chopped fresh mint
Sauce
4 medium serrano chiles, stemmed
2 garlic cloves, unpeeled
4 14 1/2-ounce cans diced tomatoes in juice
1/4 cup canola oil
1 cup water
1 teaspoon fine sea salt
Mexican White Rice

Steps:

  • For meatballs:
  • Combine bread, milk, onion, garlic, salt, oregano, and pepper in large bowl. Mash with fork until thick paste forms. Mix in beef, pork, tomatoes, eggs, and mint (mixture will be soft). Using 1/4 cupful for each, form mixture into 2-inch balls. Place on baking sheet; chill while making sauce.
  • For sauce:
  • Line heavy small skillet with foil; add chiles and garlic. Cook over medium-high heat until skins begin to blister and blacken, turning frequently, about 15 minutes. Cool garlic slightly, then peel. Working in batches, puree tomatoes with juices, whole chiles, and garlic in blender until almost smooth. (Meatballs and puree can be prepared 6 hours ahead. Keep meatballs refrigerated. Cover and refrigerate puree.)
  • Heat oil in heavy large wide pot over medium-high heat. Add tomato puree, 1 cup water, and salt; bring to boil. Carefully add meatballs; bring to simmer. Reduce heat, cover, and simmer until meatballs are cooked through, stirring occasionally, about 30 minutes. Uncover and boil gently until liquid is reduced to sauce consistency, stirring occasionally, about 18 minutes.
  • Spoon Mexican White Rice into 6 shallow bowls. Top rice with meatballs and tomato-serrano sauce and serve.

BAKED CHICKEN WITH SERRANO CHILE CREAM SAUCE



Baked Chicken with Serrano Chile Cream Sauce image

Number Of Ingredients 5

Serrano Chile Cream Sauce
4 boneless chicken breast halves with skin on
1/4 teaspoon salt
2 teaspoons vegetable oil
2 tablespoons finely chopped fresh parsley

Steps:

  • 1. Prepare the serrano cream sauce. Cover and set aside, or if made ahead store covered in the refrigerator for up to 2 days. Reheat before serving. Prepare the carrots and jicama. 2. Preheat the oven to 400°. Trim excess fat or flabby skin from the chicken breasts. Season with salt and brush all over with oil. Place on a foil-lined baking sheet, skin side up, and bake until the skin is golden brown, about 15 minutes. 3. While the chicken cooks, reheat the sauce and the vegetables, if necessary. To serve, place 1 chicken breast on each of 4 serving plates. Arrange the carrots and jicama on each plate. Spoon some of the sauce over each chicken breast and sprinkle with parsley. Pass the remaining sauce at the table.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

FRIED SERRANO CHILE SALSA



Fried Serrano Chile Salsa image

Categories     Sauce     Blender     Onion     Pepper     Fry     Super Bowl     Quick & Easy     Low/No Sugar     Cinco de Mayo     Bon Appétit

Yield Makes about 3/4 cup

Number Of Ingredients 5

1/2 cup olive oil
6 green serrano chiles
1 3/4-inch-thick slice from medium-size white onion
1/2 garlic clove, peeled
1/2 teaspoon coarse kosher salt

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.)

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