SERRANO PASTE
I learned this from a friend at work, Leo, whose wife made this fresh every week. This is for the true chile head. A good taste, you don't need a lot of this to set your tongue on fire.
Provided by TJW2725
Categories Sauces
Time 15m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Cook the Serranos in a cast iron skillet on high heat or under the oven broiler until the skin is brown on the outside, turning occasionally, but do not burn.
- (Beware the fumes) Add the rest of the ingredients and grind in a mortar and pestle (or use food processor) until it is thick and pasty.
- Use water to bring to spreadable, pasty consistency.
- Enjoy on tacos, or add to soups.
SERRANO HOT SAUCE
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
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
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