Quemada 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.
Ingredients:
1 pound tomatoes, cored
1 bunch green onions, trimmed and washed
1/2 bunch fresh cilantro
1 Tbsp. vegetable oil
3 serrano chiles, stemmed
1 Tbsp. garlic puree
1 Tbsp. lime juice
1 tsp.salt
1/2 tsp. freshly ground white pepper
1/2 tsp. ground oregano
1 cup water
Instructions:
Place the tomatoes and green onions on a hot mesquite grill (over hot coals, not flames). Pile the cilantro on top, so that it does not touch the grill. Grill the vegetables for about 10-15 minutes, or until the veggies are soft.
Place the vegetable oil in a saute pan over medium-high heat and add the serranos. Saute until the chiles are soft. Place the serranos, tomatoes, onion, and cilantro in a food processor fitted with the metal blade and process until coarsely ground. Remove the tomato mixture to a mixing bowl and stir until the ingredients are evenly distributed.
In a separate bowl, mix the garlic, lime juice, salt, white pepper, oregano and water until well blended. Add the garlic mixture to the ground vegetables and mix thoroughly.
Recipe from the Taste of Texas.