Lime Mojo (Marinade)
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:
2 Tbsp. ground cumin
1-1/2 cups olive oil
1/4 cup minced seeded serrano chiles
12 garlic cloves, minced
1 tsp. salt
1 tsp. ground black pepper
3/4 cup fresh lime juice
1/2 cup chopped fresh cilantro
3 Tbsp. sherry wine vinegar
Instructions:
Stir the cumin into a heavy skillet over medium-low heat until fragrant, about 4 minutes. Heat the oil in a heavy large saucepan until a thermometer registers 175F (do not boil). Remove from the heat. Mix in the cumin, serrano, garlic and salt and pepper, then add the fresh lime juice, chopped cilantro and vinegar. Allow to cool completely.
Makes about 2-3/4 cups.