Salsa de Tomate Verde Cocida
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.
3 cups water
2-1/2 tsp. salt
2 cloves garlic
4 chiles serrano
1 pound tomatoes verdes (tomatillos), husks removed
1/2 cup loosely packed cilantro
1/4 cup chopped onion
In a saucepan, bring the water and 1 tsp. of the salt to a boil. Add the garlic, chiles and tomatoes verdes and simmer, uncovered for about 8-10 minutes. Drain and reserve 1/2 cup of the liquid, then transfer to a blender. Add the cilantro and remaining salt and puree briefly. Transfer to a bowl and stir in the onion and let the sauce cool before serving.
Recipe from the Taste of Texas.