Serrano-Cilantro 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
10 serrano peppers, stemmed and seeded
1/2 cup diced onion
3 garlic cloves, minced
1 tablespoon vegetable oil
1/2 cup chopped fresh cilantro
1 teaspoon white vinegar
1/2 teaspoon salt
1/4 teaspoon ground cumin
Instructions
Cook first 3 ingredients in hot oil in a medium skillet over medium-high heat, stirring occasionally, 10 minutes or until peppers begin to brown and look blistered. Remove from heat, and cool slightly (about 5 minutes).
Process pepper mixture, cilantro, next 3 ingredients, and 3/4 cup water in a blender until smooth.