Indian Spiced Potatoes
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 Tbsp. salad oil
1/4 tsp. caraway seed
1 tsp. cumin seed
1 cup red onion, finely chopped
2 cloves garlic, minced
6 serrano chiles, minced
2 tsp. fresh ginger, minced
2 tsp. turmeric, ground
3 cup potatoes, cooked and diced
2 tsp. cayenne pepper
1/4 cup fresh cilantro, chopped
1/4 cup fresh mint leaves, chopped
2 Tbsp. lime juice
salt
Instructions:
In a 10-12″ frying pan over med-high heat, combine the oil, caraway seed and cumin seed. Stir until the seeds smell slightly toasted, about 2 minutes.
Add the onion, garlic, serranos and ginger. Stir until the onion is limp-translucent but not browned, about 2 minutes. Stir in the turmeric and potatoes, then add the cayenne to taste. Stir often until the potatoes are hot, about 2 minutes.
Add the cilantro, mint, lime juice, and salt to taste.
Recipe from www.syvuum.com.