Chiles del Diablo

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:

1 cup red Fresno chiles, stemmed
1 cup serrano chiles, stemmed
3/8 cup peanut oil
1/8 cup sesame oil
1 tsp. red cayenne pepper
1-1/2 tsp. kosher salt (or to taste)

Instructions:

Cut the chiles into 1/2″ pieces and combine with all the other ingredients in a small sauce pan. Cover and simmer over very, very low heat for 20-25 minutes, or until the chiles soften, stirring about every 5 minutes (do not allow the sauce to boil).

Allow the sauce to cool and store in a jar in refrigerator.

Recipe by Vince Zar.