Fresh Serrano Chile Salsa Recipes

SALSA RANCHERA RECIPE

Steps:

• Slice the tomatoes and jalapenos in half lengthwise and set them onto a cast iron pan or baking sheet, skin sides up.
• Add the onion and garlic cloves.
• Set the pan into the center of the oven and broil (400 degrees F) for 20 minutes, or until the skins of the tomatoes and peppers blister up. Do not allow to burn.
• Remove from heat and cool slightly.
• Remove the skins from the tomatoes, peppers and garlic. Discard them.
• Place the tomatoes, peppers, garlic and onion in a food processor along with cilantro and salt. If using any of the optional ingredients, add them now. Process until smooth.
• Adjust for salt and serve warm.

SALSA GUILLE

Steps:

• Heat oil in a medium Dutch oven or other heavy pot over high. Add onion, garlic, and chiles. Reduce heat to maintain a low simmer and cook, stirring occasionally, until onions are translucent, chiles are blistered, and garlic is golden around the edges, about 10 minutes. Using a slotted spoon, transfer vegetables to a blender or food processor and let cool 10 minutes.
• Add peanut butter, bouillon, and ½ tsp. salt to blender and purée. Remove small inset lid from top and, with the machine on the lowest setting, slowly pour in half the cooking oil (1 cup). Blend until salsa is velvety and emulsified. (Discard remaining oil or strain and reserve for another use, such as frying eggs or cooking the mushrooms for these tacos). Taste salsa and season with more salt if needed.
• Transfer to a small bowl and top with peanuts just before serving.
• Do ahead: Salsa (without peanut topping) can be made 2 weeks 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.

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.

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.)