Calabacitas Soup
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.
Ingredients:
4 slices bacon, diced
1 large onion, chopped
3 garlic cloves, minced
8 large yellow squash, sliced
2 large zucchini squash, sliced
10 cups chicken broth
1/2 cup green chiles (jalapeno or serrano), chopped
1/2 cup pimentos, chopped
5 tsp ground comino
2 tsp oregano
16 oz frozen corn (or 2 cups)
1/4 tsp baking soda
2-4 cups evaporated milk
Salt to taste
2 tsp pepper
Garnish: Shredded Monterey Jack cheese and chopped green onions
Instructions:
In a large stock pot, saute bacon, onion, and garlic. Add yellow squash, zucchini, chicken broth, chiles, pimentos, comino, and oregano. Bring to a boil. Then cook until squash is almost tender. Add corn. Simmer about 10 minutes. Add baking soda and evaporated milk and heat thoroughly. Taste for salt and pepper. Garnish with Monterey Jack cheese and green onions.
Makes 16-18 cups.
From The Peach Tree Family Cookbook.