Mexican Zucchini
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 Tbsp. olive oil
1 medium onion, chopped
2 cloves garlic, chopped
3 medium tomatoes, chopped
7 sprigs cilantro
2 small serrano pepper, chopped
salt And pepper, to taste
1 pound zucchini, chopped
1 cup corn, optional
tortillas or chapatis, if wraps
Instructions:
Saute the onion and garlic in oil, until onion is soft, then add all the other ingredients. Cover and simmer for 30 minutes. Serve with your favorite grilled and roasted meats, poultry and seafood.
Recipe adapted from “The Book of Latin American Cooking,” by Elisabeth Lambert.
Yields 4 servings.