Cranberry Serrano Relish
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 T canola oil
1 small red onion, diced
1 2 inch piece of ginger root, peeled and grated
1 serrano pepper, seeded and diced
1 cup water
½ cup sugar
1 12 ounce bag of cranberries (about 3 cups)
zest of 1 lime
2 T honey
¼ cup chopped cilantro
salt and pepper to taste
Instructions:
Serves: 12
Add 1 T canola oil to a medium saucepan and cook the red onion until soft. Stir in the ginger and serrano pepper, and cook 30 seconds.
Add 1 cup water and ½ cup sugar to the mixture and cook until sugar dissolves. Add half a 12-ounce bag cranberries (1½ cups) and cook until the berries pop and the sauce thickens (about 10 minutes) Add the rest of the cranberries and cook 1 minute.
Remove the pan from heat and add the honey, lime zest and season to taste with salt and pepper. Let cranberry relish cool slightly and add the chopped cilantro.
From garnishwithlemon.com