Salsa de Molcajete
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:
5 chiles serrano
2 ripe tomatoes
1 clove garlic
1 tsp. salt or to taste
Instructions:
On a comal or iron skillet, roast the chiles and tomatoes for 8 minutes or until they are soft. Peel off and discard the burned skin from the tomatoes.
In a mortar or molcajete, grind the chiles and garlic. When they are chopped, add the tomatoes and continue grinding. Add the salt to your liking.
Recipe from Taste of Texas.