My Serrano …

… sung to the tune of “My Sharona”.

My serrano pepper plants are being very productive.  I love my serrano peppers and have lots of recipes that use them.  Here are two. the first is a tomatillo salsa from Rick Bayless’s book “Salsas that Cook”. The second is Mint Cilantro Chutney, a stand by at all Indian restaurants.

Roasted Tomatillo Salsa

2lbs. tomatillos, husked and washed
8-10 whole serrano peppers, stemmed
1 medium onion, sliced into rings
6 whole peeled garlic cloves
2/3 cup minced cilantro
2 tsp salt
up to 2 tsp sugar
water as necessary

Preheat the  broiler and line a rimmed baking sheet with foil.  Put the tomatillos on the foil and broil them for approximately 10-15 minutes, flipping them over once.  When done, the tomatillos should be thoroughly cooked and their skins charred.  Put them and their juices in a bowl to cool.

Meanwhile, turn the oven to 425 and reline the baking sheet with clean foil.  Separate the onion into rings and put them, the garlic, and the peppers on the baking sheet.  Roast in the oven, turning occassionally, until the garlic is soft, and the peppers and onions are cooked through and lightly charred. You may have to remove the garlic before the rest is done. Let all of your ingredients cool.

Put the pepper mixture into the food processor and pulse until finely chopped. Remove to a large bowl.  Pulse the tomatillos in the food processor until they are chopped (not pureed) and add them to the bowl.

Stir in the cilantro and then taste and season highly with salt.  Add sugar if necessary to balance the tang of the tomatillos.  Thin with water to desired consistency.  Done! Can be frozen, but with some loss of consistency.  Makes approximately 4 cups.

The batch of salsa that I made for the 4th  of July with my serranos needed no added sugar or water.  This is always variable depending on the quality of the tomatillos.

Mint Cilantro Chutney

1 cup cilantro
1 cup mint
1 serrano
1 large shallot
2 Tblsp fresh lemon juice
salt
water if necessary

Puree first 5 ingredients in food processor or blender.  Add salt to taste and thin to desired consistency with water.

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One response to this post.

  1. Posted by Susie on July 9, 2010 at 1:22 pm

    Buffy,
    I’m so impressed that you can keep up your garden AND your blog! As predicted, I am a blog failure. Your peppers look so cool – especially those looooong skinny red ones. Very nice!

    Susie

    Reply

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