Recipes by their Ingredients

serrano chilies

  • Salsa

    Salsa

    Salsa


    (Serves 10-12)

    6 Roma Tomatoes, cut very small (1/8th x 1/8th)
    2 jalapeno peppers, cut very small, keep seeds
    1 Serrano chili, cut very small, keep seeds (optional)
    1 red onion, minced
    1 tblsp olive oil
    1 lemon, juiced
    fresh black pepper, to taste
    1 bunch cilantro, minced
    1 bunch green onions, sliced thin
    2 tsp salt

    NOTES: Topping for cooked fish, chips and salsa, filling for burritos and tacos, throw some into spaghetti sauce and see what happens!

    In a large bowl combine everything. Easy.

    Mix well.

    Now comes the waiting part. The salt will need time to break down the tomatoes and produce that yummy liquid in salsa. You can come back and stir it every half hour until a taste test reveals, deliciousness. For best results let sit covered in the fridge for 1 hour or more.

    Stores a week in the fridge.

  • Salty Hot Pepper Side

    Salty Hot Pepper Side
    Salty Hot Pepper Side
    (Makes 6-8 oz)

    12 Serrano Chilies
    3 cloves garlic, minced fine
    4 tblsp Sambal Oelek chili sauce
    ¼ cup soy sauce
    2 tsp salt
    1 tblsp olive oil

    NOTES: I started making this for a rice dish I was trying to mimic called 'spicy crispy chicken over rice'. The chicken was easy, make nuggets deep fried. The rice even easier... make rice. The trick I found was this tiny amount of salty spicy mix that there was never enough of! Here is my version of that salty spicy mix!

    In a medium sauce pan add the olive oil, when warm, add the sliced Serrano chili peppers. Sprinkle half the salt, 1 tsp, over the peppers. Cook down until soft, about 3 minutes, then let some get a tiny bit crispy, mix well. At this point add in the minced garlic and the last tsp of salt. Stir. let saute for 2 minutes. add in the Sambal Oelek, mix then add the soy sauce. Let simmer for 2-3 minutes. (the longer the more concentrated the saltiness). Use with your favorite recipes that call for some heat! Good in cheese dips, salads, pastas, breads spreads, etc! Enjoy!
    Store in refrigerator in small Tupperware covered containers.

  • Thai Noodles With Peanut Sauce

    Thai Noodles With Peanut Sauce
    Thai Noodles With Peanut Sauce
    (serves about 20)
    3 packs of Rice Noodles
    2 cups of peanut butter
    2 Serrano chilies (green), seeded, diced fine (optional)
    2 garlic cloves, minced
    3 tblsp sugar
    ½ tsp cayenne pepper
    ¼ cup white wine vinegar
    ¼ cup lime juice
    ½ cup soy sauce
    ¼ cup sesame oil
    1/8 cup olive oil
    2 bunches green onions

    NOTES: You can substitute rice noodles for 1 lb of cappellini pasta or angel hair pasta. You can also substitute the white wine vinegar for rice wine vinegar.

    Instructions

    Cook the noodles al dente. Cold shock the pasta in an ice bath then when cooled, drain and set aside

    In a food processor or robo-coup, process the garlic and chilies. Then add the peanut butter, sugar, cayenne pepper, vinegar, soy sauce and lime juice. Process until mixed well.

    Slowly drizzle in the sesame and the olive oil.
    Mix the peanut sauce with the pasta.
    Chop up the scallions, (green onions), into small pieces and mix into the pasta.

    Yum! Great at room temperature!