Just picked a basket of late season serrano peppers from the garden, and hoping someone has a good recipe for some homemade salsa. I tried one earlier in the season, but it wasn't as good as I hoped.
Post Reply
1 of 1
Serrano pepper salsa recipe?
1,254 Views |
7 Replies |
Last: 13 yr ago by Bird Dog
16oz can of whole, peeled tomatoes
2 jalapenos
1/4 onion
5-6 serrano peppers
1 pickled jalapeno
2 tablespoons or so of pickled jalapeno juice
Garlic powder to taste
Drain juice from tomatoes and set aside.
Remove seeds from jalapenos
Chop all jalapenos, serranos, and onion.
Put everything in a blender and run on high speed to get a good mix.
Add some salt if needed, but be careful with it because the pickle juice is usually enough.
If too hot, mix in some of the reserved tomato juice to cool it off a bit.
2 jalapenos
1/4 onion
5-6 serrano peppers
1 pickled jalapeno
2 tablespoons or so of pickled jalapeno juice
Garlic powder to taste
Drain juice from tomatoes and set aside.
Remove seeds from jalapenos
Chop all jalapenos, serranos, and onion.
Put everything in a blender and run on high speed to get a good mix.
Add some salt if needed, but be careful with it because the pickle juice is usually enough.
If too hot, mix in some of the reserved tomato juice to cool it off a bit.
Thanks! I'll give it a shot
sounds about right, but i'd add some cilantro and use vine ripe tomatoes instead of canned.
oh, and some juice from a lemon or lime
Boil these until soft, or if you're willing to spend a little extra time grill them and peel off the plastic like film around the peppers.
-About a half dozen peppers (or more or less)
-Two or three tomatoes
-Big onion, quartered
-A few garlic cloves
Put the above items in a blender with a handful of cilatro leaves, salt, and the juice of a lemon or a few limes.
-About a half dozen peppers (or more or less)
-Two or three tomatoes
-Big onion, quartered
-A few garlic cloves
Put the above items in a blender with a handful of cilatro leaves, salt, and the juice of a lemon or a few limes.
One-three serranos depending on their heat and your tolerance for it. I like to put them in a pan w/ olive oil and slowly fry them until they get a little blackened, but fresh chopped works great also.
About one half dozen tomatillos
broil and peel off the skin, also do this if you use tomatoes.
Garlic- 2-4 cloves, your preference. Heat on hot cast iron skillet until the skin blackens, cool and peel.
About 3/4 to one whole white onion diced
A handful of chopped cilantro
salt and lime to taste.
I like mashing the ingredients in a big stone mortar and pestle I got in Mexico. It's rustic and has creates great texture in the salsa. You can use the blender, but just pulse the blender to get the desired texture. You don't want it pureed.
This is a terrific salsa and very authentic. You can substitute jalapenos for serranos, also.
About one half dozen tomatillos
broil and peel off the skin, also do this if you use tomatoes.
Garlic- 2-4 cloves, your preference. Heat on hot cast iron skillet until the skin blackens, cool and peel.
About 3/4 to one whole white onion diced
A handful of chopped cilantro
salt and lime to taste.
I like mashing the ingredients in a big stone mortar and pestle I got in Mexico. It's rustic and has creates great texture in the salsa. You can use the blender, but just pulse the blender to get the desired texture. You don't want it pureed.
This is a terrific salsa and very authentic. You can substitute jalapenos for serranos, also.
Thumbs up for using a molcajete, just don't use one of those cheap imitations made of concrete. The real ones are made of volcanic rock (basalt).
[This message has been edited by Bird Dog (edited 10/9/2012 11:06a).]
[This message has been edited by Bird Dog (edited 10/9/2012 11:06a).]