Seared Serrano and Jalapeno Peppers with Vegetables

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.

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Ingredients:

2 jalapeno peppers, chopped
2 serrano peppers, chopped
8 oz. fresh string green beans, chopped
1 large onion, chopped
2 small potatoes, peeled and chopped
2 Tbsp olive oil
1 Tbsp minced garlic
2 Tbsp lime juice
1 Tbsp Cajun seasoning
Seasoned salt to taste

Instructions:

Heat a sauté pan to medium heat Add all ingredients except lime juice. Sauté 15-20 minutes. Add lime juice the last two minutes of cooking. Serve.

From chilipeppermadness.com