Ecuadorian 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.
Ingredients:
1 fresh tamarillo** or small red tomato
1 fresh red serrano or other small (1-2 red jalpenos)
1 large scallion (white and pale green parts only), coarsely chopped
1 Tbsp. water
1 tsp. olive oil
1 tsp. chopped fresh cilantro
1/4 tsp. fresh lime juice, or to taste
1/4 tsp. salt, or to taste
**Tamarillos are native to Peru, Ecuador and other South American countries, can be found in some Latino markets
Instructions:
Halve the tamarillo lengthwise, then scoop out the seeds and flesh into a blender with a spoon, discarding the shell; or coarsely chop a tomato and transfer to a blender. Add the remaining ingredients and coarsely puree.
Cooks notes: **Tamarillos are available at specialty produce markets.
This sauce keeps, covered and chilled, for a couple of days.
Recipe from Gourmet Magazine, February 2007.
Adapted from Anastacia Salcedo.