Creamy Peruvian Chile Sauce
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.
1/4 cup vegetable oil
3 large jalapeños, seeded and quartered lengthwise
1 large serrano chile with seeds, quartered lengthwise
1/2 small white onion, thinly sliced
1 large garlic clove, thinly sliced
1 cup water
1/2 Hass avocado
2 1/2 to 3 tablespoons fresh lime juice
Salt and freshly ground pepper
In a medium saucepan, heat 1 tablespoon of the oil. Add the jalapeños, serrano, onion and garlic and cook over moderate heat, stirring occasionally, until slightly softened, about 5 minutes. Add the water and bring to a boil. Cook over moderate heat until the vegetables are tender and the water is reduced by half, about 5 minutes. Transfer the mixture to a blender and puree until smooth. Add the avocado and puree until smooth. With the machine on, add the remaining 3 tablespoons of oil and puree until creamy. Add the lime juice and season with salt and pepper.
Make Ahead The sauce can be refrigerated for up to 3 days. Serve With Meaty fish, shellfish, chicken, pork, lamb, steaks.
Makes 1 3/4 cups.
Recipe by Grace Parisi via foodandwine.com