Cilantro Pesto
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:
1 serrano chile pepper, stemmed and seeded
1 cup pinons (pine nuts)
3 cloves garlic, chopped fine
1/2 cup olive oil
2 cups of fresh cilantro leaves, washed well
1/2 cup Pecorino cheese
1 tsp. sea salt
1/4 cup lemon juice
1/2 tsp. ground white pepper
Instructions:
Put the serrano chile, pinons, garlic and oil in a blender or food processor, and puree until the mixture begins to form a thick paste. Add the cilantro leaves, lemon juice and Pecorino cheese to the chile-pinon paste and blend well. Add more oil if the mixture is too thick. Season to taste with salt and pepper. This is great brushed on Focaccia bread or served in pasta dishes.
Store the pesto covered, in a refrigerator for up to a week, or freeze it in small portions for later use.