Best Serrano Salsa Recipes

GRILLED PORK TENDERLOIN AND APRICOT-SERRANO SALSA

Steps:

• For the pork tenderloin: Mix the honey, balsamic vinegar, ancho chile and garlic together in a large resealable plastic bag. Season the tenderloin with salt and pepper. Place the tenderloin in the bag and squeeze out as much air as possible before sealing. Place the bag in the refrigerator and marinate for at least 1 hour and up to 24 hours.
• For the apricot-serrano salsa: In a bowl, combine the apricot, cilantro, lime juice, serrano and onion. Season the salsa with salt and pepper. Cover and refrigerate.
• Prepare a grill for medium-high heat.
• The key to grilling a pork tenderloin evenly is to roll it to each of its 4 sides while cooking. Grill the tenderloin on the first side for about 5 minutes (times vary per grill, so be careful not to over-char). Roll the tenderloin onto the next side and grill for another 5 minutes. Repeat on all 4 sides, 5 minutes per side, until an instant-read thermometer registers around 150 degrees F. Allow the tenderloin to rest on a platter for about 10 minutes before you slice it, to allow the juices to redistribute. Serve with the apricot-serrano salsa and enjoy!

COWTOWN BREAKFAST BURGER WITH KIWI-SERRANO SALSA

Steps:

• Combine all ingredients for patties in a large mixing bowl and form into 4 patties.
• Fire up the grill! Take a swig out of your beer. Put patties on grill. Cook to desired doneness.
• Prepare 4 eggs over easy in pan on grill. Place bacon on grill.
• Mix all ingredients for salsa in bowl.
• Place croissants on grill and put cheese on the patties.
• Put each patty on a croissant, place egg on top, then bacon, then top with as much salsa as you like.
• Premake ingredients at home and put in a cooler; only takes a few minutes to grill at the ballpark or stadium.
• Enjoy with cold beer.
• Then finish painting letter on your chest and enjoy the game.

ESSENTIAL CHOPPED TOMATO-SERRANO SALSA (SALSA MEXICANA CLASSICA)

Steps:

• Core the tomatoes, then cut in half widthwise and squeeze out the seeds if you wish (it will give the sauce a less rustic appearance). Finely dice the flesh by slicing it into roughly 1/4-inch thick pieces, then cutting each slice into small dice. Scoop into a bowl.
• Cut the chiles in half lengthwise (wear rubber gloves if your hands are sensitive to the piquancy of the chiles) and scrape out the seeds if you wish (not only will this make the salsa seem less rustic, but it will make it a little less picante). Chop the chiles as finely as you can, then add them to the tomatoes. Carefully bunch up the cilantro sprigs, and, with a sharp knife, slice them 1/16-inch thick, stems and all, working your way down from the leafy end until you run out of leaves. Scoop the chopped cilantro into the tomato mixture along with the optional garlic. Next, finely dice the onion with a knife (a food processor will turn it into a sour mess), scoop it into a small strainer, then rinse it under cold water. Shake to remove the excess water and add to the tomato mixture. Taste and season with lime juice and salt, and let stand if you have a little time, for the flavors to meld before using or scooping into a salsa dish and serving.

TOMATO, ONION, AND SERRANO CHILE SALSA

Steps:

• Seed and dice 10 tomato halves; transfer to large bowl. Place remaining tomatoes in blender; add onion, lime juice, chiles, salt, and pepper. Blend until smooth. Add cilantro. Pulse just to mix in cilantro. Pour tomato puree into bowl with diced tomatoes. Stir to blend. Season salsa to taste with salt and pepper. (Can be made 4 hours ahead. Cover and refrigerate.)

SERRANO SALSA

Steps:

• Add olive oil to a medium-sized sauté pan.
• Place over medium-high heat.
• When oil is hot, stir in Serrano chilies and garlic.
• Sauté for about 1 minute, stirring often so garlic does not burn.
• Add onion and sauté for 1 to 2 minutes.
• Add yellow pepper, sauté for 1 minute.
• Stir in tomato paste, brown sugar, oregano and coriander; cook for 1 minute.
• Add tomatoes, vinegar, salt, pepper and capers.
• Turn up heat to high and bring sauce to slight boil; remove from heat immediately.
• The vegetables should retain crispness.
• Chill thoroughly before serving.

ROASTED TOMATILLO SERRANO SALSA

Steps:

• Remobe husks from tomatillos and rinse.
• Place them on a baking sheet, on top rack under broiler.
• Broil about 4 minutes on one side, unrit blackened and soft, then turn and roast other side.
• Let cool on sheet.
• Heat a skillet over medium heat, and chiles and garlic.
• Roast chiles 5 to 10 minutes, until blackened and soft, turning occasionally.
• Roast garlic about 15 minutes.
• Remove and let cool, then pull stems from chiles, and peel garlic.
• Put tomatillos, garlic, and chiles in a food processor and coarse-blend.
• Transfer to a bowl and add 1/4 cup of water to bring to"salsa consistency.
• "Stir in onion, cilantro, salt and pepper to taste.

FRIED SERRANO CHILE SALSA

Steps:

• Heat oil in medium saucepan over medium-high heat. Fry chiles until blistered, about 3 minutes. Remove chiles from oil. Cool chiles and chile oil completely.
• Line large skillet with foil; heat over medium heat. Add onion and cook until softened and blackened in spots, about 5 minutes per side. Cool.
• Cut stems off chiles. Combine chiles, onion, garlic, salt, and 2 tablespoons chile oil in blender; chop finely. With blender running, slowly drizzle in remaining chile oil and blend until thick. (Can be made 1 day ahead; cover and chill.)

FRESH SERRANO CHILE SALSA

Steps:

• In a bowl, mix the serranos, onion, and lime juice; let marinate about 10 minutes.
• Add the remaining ingredients and mix well.
• Refrigerate; serve cold.

ROASTED SERRANO SALSA

Steps:

• In a cast iron skillet over medium high heat cook the seranos until blackened.
• Remove half of the blackened skin and discard.
• Chop the chilies.
• Combine the chopped chilies with the remaining ingredients.
• Let stand 1 hour.
• Cover and refrigerate.

ROASTED TOMATILLO SALSA WITH SERRANO CHILES, ROASTED ONIONS AND CILANTRO

Steps:

• 1. Heat the broiler. Lay the whole tomatillos and serranos on a broiler pan or baking sheet (line it with heavy-duty foil). Set 4 inches below the broiler and let roast until the tomatillos are softened and splotchy black in places (the skins will split), about 5 minutes; your goal is to cook the tomatillos through while they roast, which means they'll have begun their transition from light bright green to olive color on the top side. With a pair of tongs, flip over the tomatillos and chiles and roast the other side for another 4 or 5 minutes or so. Set aside to cool. 2. Turn the oven down to 425 degrees. Separate the onion into rings and, on a similar pan or baking sheet, combine them with the garlic. Set in the oven. Stir carefully every couple of minutes, until the onions are beautifully roasted (they're going to look rather wilted and translucent, even have a touch of char on some of the edges); the garlic should feel soft and look browned in spots. Total roasting time will be about 15 minutes.Cool to room temperature. 3. In a food processor, pulse the serranos (no need to peel or seed them) with the onion-garlic mixture until moderately finely chopped, Scoop into a big bowl, then, without washing the processor, coarsely puree the tomatillos and their juice. Stir them into the bowl. (If you're making the largest quantity, you'll have to do the tomatillos in two batches.) Stir in enough water to give the salsa an easily spoonable consistency. Stir in the cilantro. 4. Taste and season highly with salt. Taste again and, if you wish, add just enough sugar to take the edge off the tomatillos' very bright tanginess.

ROASTED TOMATO AND SERRANO CHILE SALSA

Steps:

• Roast the tomatoes on a griddle until they blacken on all sides.
• Remove and set aside.
• Toast the garlic cloves until they soften.
• Meanwhile, toast the chiles until they brown on the sides.
• Place the garlic, chiles and a few tomatoes into a blender; blend until smooth, then add the rest of the tomatoes.
• Turn on the blender very briefly, leaving tomatoes with a rough texture.
• Remove the salsa from the blender, add the cilantro, and season with salt.

CHOPPED-TOMATO-AND-SERRANO SALSA

Steps:

• Place the onion in a fine sieve, and rinse under cold running water; shake sieve to remove any excess water. Transfer onion to a medium bowl, and add the remaining ingredients. Stir to combine, and let stand a few minutes so flavors meld. Store salsa in an airtight container, refrigerated, up to 1 week.

TOMATO-SERRANO SALSA

Steps:

• Combine tomatoes and chiles in a medium bowl. Place minced onion in a strainer; rinse under cold water for 10 seconds. Drain well and add to bowl with tomatoes. Stir in cilantro and lime juice. Season with salt. Serve with tortilla chips. DO AHEAD: Can be made 1 day ahead. Cover and chill (salsa will get hotter the longer it sits).

ROASTED TOMATILLO-SERRANO SALSA

Steps:

• Lay tomatillos and serranos on baking sheet and place 4 inches below very hot broiler. When blistered, blackened and softened on one side, turn and roast other side. Cool on baking sheet. Roast garlic with skin intact in an ungreased skillet over medium heat until softened (about 15 minutes). Cool and peel. Process cilantro, sugar, and juice of lime until fine. Add tomatillos, serranos, and garlic. Pulse until coarse puree.

SMOKEY FILET WITH SERRANO-PAPAYA SALSA AND SERRANO-MINT-CILANTRO CHUTNEY

Steps:

• Rub the beef filet with allspice, cumin, salt, pepper and a drizzle of olive oil.
• Preheat the oven to 375 degrees F.
• In a large bowl, combine the papaya, serrano, avocado, lime juice, and cilantro. Season the salsa with salt, and pepper. Set aside.
• Heat a drizzle of olive oil in an oven-proof saute pan over medium-high heat. Sear the filet on both sides, about 1 minute on each side. Place the pan in the oven and cook about 15 minutes, or until a meat thermometer registers 140 to 145 degrees F for medium. Remove the beef from the oven and allow the meat to rest 5 minutes before slicing.
• To serve, toss the pepitas with papaya salsa. Spoon a mound on your plate. Place a few strips on the steak and top, and drizzle with chutney and finish with a sprinkle of fresh herbs.
• In a blender or food processor, puree the cilantro, fresh mint, serrano peppers, and yogurt together, streaming in some extra-virgin olive oil just until the mixture is thickened. Season the mixture with salt, and pepper. Chill the chutney in the refrigerator until ready to use.

TILAPIA WITH GRILLED TOMATILLO SALSA & SERRANO MAYO

Steps:

• Heat grill to medium heat.
• Thread tomatillos, onions, chiles and garlic onto skewers; brush with dressing. Grill 10 to 12 min. or until vegetables are tender, turning after 6 min. Meanwhile, brush fish with oil. Add to grill; cook 3 min. on each side or until fish flakes easily with fork.
• Remove ingredients from skewers. Peel garlic; chop finely. Mix 1/3 of the garlic with mayo in small bowl. Remove stems from chiles; finely chop chiles. Stir half the chiles into mayo mixture; set aside. Chop tomatillos and onions; place in separate small bowl. Add remaining garlic and chiles; mix well.
• Serve fish topped with tomatillo and mayo mixtures.

TOMATO, ONION, AND SERRANO CHILE SALSA RECIPE | EPICURIOUS.COM

Steps:

• Seed and dice 10 tomato halves; transfer to large bowl. Place remaining tomatoes in blender; add onion, lime juice, chiles, salt, and pepper. Blend until smooth. Add cilantro. Pulse just to mix in cilantro. Pour tomato puree into bowl with diced tomatoes. Stir to blend. Season salsa to taste with salt and pepper. (Can be made 4 hours ahead. Cover and refrigerate.)

GRILLED SERRANO SALSA VERDE

Steps:

• Prepare a grill for medium-high heat. Thread chiles onto skewer and grill, turning often, until charred and softened, about 6 minutes. Let cool; remove stems.
• Meanwhile, pluck leaves from basil and leaves and tender stems from cilantro and parsley. (You should have about 2 cups of each herb.)
• Pulse chiles, basil, cilantro, and parsley in a food processor until finely chopped. Add oil, vinegar, and salt and pulse until a thick, slightly textured sauce forms.
• Sauce can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.

SERRANO SALSA

Steps:

• 1. In small saucepan, combine the vinegar, sugar, and allspice and simmer until the sugar dissolves. Set aside.
• 2. Heat the oil in a medium-size skillet over medium heat; stir in the onion and cook until translucent, about 4 minutes. Add the serranos, allspice-vinegar syrup, and salt and gently simmer until the mixture binds together, 8 to 10 minutes.
• 3. Cool, fold in the lime juice and cilantro, scrape into a food processor, and process until blended but still slightly chunky. Taste to adjust the salt, if needed.

FRESH SERRANO CHILE SALSA

Steps:

• In a bowl, mix the serranos, onion, and lime juice. Let marinate about 10 minutes. Add the remaining ingredients and mix well. Refrigerate. Serve cold. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.