Cilantro-Parsley Chutney

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.

Heat Scale
Submit Recipe

 

Makes 1 1/4 cups

This sauce goes with pretty much any grilled meat; stir leftovers into yogurt to make a dip.

Ingredients

  • 6 serrano chiles, seeded,chopped
  • 4 garlic cloves, chopped
  • 1 1/2 cups fresh cilantro leaves with tender stems
  • 1 1/2 cups fresh flat-leaf parsley leaves with tender stems
  • 1 teaspoon ground cumin
  • Pinch of ground cardamom
  • 3/4 cup olive oil, divided
  • Kosher salt
  • Freshly ground black pepper

Preparation

Pulse chiles, garlic, cilantro, parsley, cumin, cardamom, and 1/4 cup oil in a food processor until very finely chopped. Transfer chutney to a medium bowl and mix in remaining 1/2 cup oil; season with salt and pepper.

Do Ahead: Chutney can be made 3 days ahead; cover and chill.

 

From Bon Appetit, June 2014

by Anissa Helou