Oysters Nuevo Vallarta
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 1/2 cups (about 1 1/4 lbs) shucked oysters
2 Tbsp butter
1 medium onion, chopped into 1/4-inch pieces
1 very large tomato, cored and chopped into 1/4-inch pieces
Hot green chiles to taste (usually 2 serranos or 1 jalapeno), stemmed, seeded (if you wish) and finely chopped
1/3 cup white wine
1 Tbsp soy sauce
1/2 cup Mexican crema, creme fraiche or whipping cream
2 Tbsp finely chopped parsley, plus a little extra for garnish
2 Tbsp Mexican queso anejo or other grating cheese like Parmesan or Romano, very finely grated
Salt
Instructions:
Pour the oysters into a colander set over a bowl. Let drain while preparing the flavorings.
In a very large (12-inch) skillet, melt the butter of medium-high. Add the onion, tomato and serrano, and cook, stirring frequently, until the onion is translucent and the juice from the tomatoes has evaporated, about 5 minutes.
Add the white wine, soy, crema (or its substitute), parsley and 1