Pepper Spread

This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.

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Ingredients:

4 oz. package cream cheese
4 oz. blue cheese, crumbled
4 oz. low-fat cottage cheese
juice of 1/2 lemon or 2 Tbsp. vinegar
1-3 serrano chiles, seeded and chopped fine
1 Tbsp. chives, snipped
2 scallions, chopped
1/2 tsp. ground cayenne pepper or ground chile powder
1/4 tsp. ground cumin
1/4 tsp. ground oregano
1/4 tsp. salt

Instructions:

Blend the cheeses and all the other ingredients with a fork or in a food processor. Pack into a small bowl and refrigerate for an hour or two, so that the flavors blend. The mixture spreads more easily at room temperature, so remove from refrigerator 1/2 hour before serving.

This spread is a good base for bruschetta (thinly sliced toasted French bread and then topped with spread and tomato or pico de gallo). It also serves as a delicious topping for portabello mushrooms, pork chops or chicken.