Serrano Pepper Avocado Toast
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
Yields 4 Servings
- 2 tsp. olive oil, separated
- 2 ears corn on the cob
- 4 slices bread
- 2 avocados, peeled, pitted and sliced
- 1 serrano pepper, sliced thin
- salt and pepper, to taste
- cilantro, for topping
- 4 Tbsps Chimichurri Sauce
- 1 bunch cilantro, stems removed
- ½ bunch flat leaf parsley, stems removed
- 2 cloves garlic, peeled
- ¼ red onion, roughly chopped
- 1 jalapeno, roughly chopped
- ½ cup olive oil
- ¼ cup red wine vinegar
- pepper, to taste
- Heat a grill pan over medium-high heat. Brush corn ears with ½ tsp. of olive oil each. Place on the grill and lower heat to medium. Cook, turning regularly, until there are grill marks on all sides – approx. 10 minutes. Remove from heat and set aside for 3-5 minutes, or until cool enough to handle. Using a sharp knife, cut kernels off of the cob.
- Add remaining 1 tsp. of olive oil to a pan over medium heat. Place bread slices in the pan and toast until both sides of each slice is browned.
- To assemble, top each slice of toast with ½ an avocado, corn kernels, serrano pepper slices and cilantro. Drizzle with chimichurri sauce and top with salt and pepper.
- For the chimichurri sauce:
- Add all ingredients to a food processor. Blend on high until combined, scraping down the sides as needed.
- Taste and adjust seasoning as needed.