Spinach and Serrano Dip
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:
1/2 pound fresh spinach, trimmed
1/4 cup plus 1 Tbsp. olive oil
2 large scallions, coarsely chopped
2 serrano chiles, halved, seeded and coarsely chopped
3/4 cup coarsely chopped cilantro
1/4 cup sour cream
2 Tbsp. fresh lime juice
salt and freshly ground pepper
assorted vegetables, for dipping
Instructions:
Set a large skillet over high heat. Add the spinach by the handful and stir to wilt. Cook just until all of the spinach has wilted, then transfer to a colander. Let the spinach cool slightly, then squeeze the spinach dry and coarsely chop it.
Heat 1 Tbsp. of the olive oil in a small skillet. Add the scallions and serranos and cook over moderately high heat until softened, about 2 minutes. Transfer the mixture to a blender and add the wilted spinach, cilantro, sour cream, lime juice and the remaining 1/4 cup of olive oil. Blend to a smooth puree, scraping down the sides occasionally. Transfer the dip to a bowl and season with salt and pepper. Serve chilled or at room temperature with a platter of the assorted vegetables.
Recipe by Fred Eric.