Harvest Salsa

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.

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Ingredients:

1/2 pound tomatillos, husked
1/2 cup California natural raisins
1/2 cup California golden raisins
3 fresh green sweet peppers, ribs removed and diced small
3 fresh red sweet peppers, ribs removed and diced small
1 or 2 serrano chiles, minced
1/4 cup water
1/2 cup halved fresh red grapes
1 Tbsp. finely chopped fresh chives
2 tsp. toasted ground coriander seed
salt and ground black pepper
1 tsp. fresh lime juice

Instructions:

Arrange the tomatillos in a single layer on a baking sheet. Roast them in the oven at 400F until soft, then remove and allow to cool. While still slightly warm, place the tomatillos in a blender or food processor and process until almost smooth. Turn the processed mixture into a large mixing bowl and combine with the remaining ingredients and adjust the seasonings. Season to taste with salt and pepper, then stir in the lime juice and cover. Let the salsa stand for about 30 minutes for the flavors to meld.

Serve at room temperature with crackers, naan or lavosh for dipping or as an accompaniment for pork tenderloin or chicken seasoned with garam masala or jerk seasonings.

Recipe by Chef Andrew Hillman on www.calraisins.org.