Fire Roasted Tomato 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.
Ingredients:
3 red tomatoes, medium size
1 green chile
1/2 cup coriander leaves (roughly chopped)
1/2 cup mint leaves (roughly chopped)
1/4 tsp cumin seeds/1/2 tsp cumin powder
1/2 tbsp lemon juice
Salt to taste
Instructions:
Skewer the tomato with a fork and hold it over high flame on (smallest) gas stove burner. You can also fire roast tomatoes on gas grill, charcoal grill or under a broiler. The skin will start to char and split while you rotate the tomatoes on all the sides. You want to totally blacken the skin. Transfer to a bowl to cool. Repeat with rest of the tomatoes. Once cool, slip off the skin from tomatoes.
Blend tomatoes, herbs and spices together to get a smooth chutney. Finish with lemon juice.
From journeykitchen.com