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A twist on salsa verde - farnfam - 03-29-2012
Serrano Salsa Verde
Ingredients
6 Serrano Peppers seeded if possible
1 Tbsp Vanilla yogurt
1 Tbsp Mayonaise
1/2 Cup Cilantro
1 Tbsp Minced Garlic
Salt to taste
Directions
Pulse peppers in food processor til fine. Add the other ingredients and pulse
Used this the other day with tacos, added the rest to the broccoli soup and took it from really tasty to out of this world
Re: A twist on salsa verde - Mare749 - 03-29-2012
Cis, what was the heat level on this? It sounds very hot.
(Also sounds very good!)
Re: A twist on salsa verde - labradors - 03-30-2012
Serranos are a little hotter than jalapeños, but only a little - not like habaneros or bird's eyes. Of course, even so, you can sometimes get batches of ANY peppers that are hotter or less hot than usual.
Don't forget, the yogurt and mayonnaise will mellow out the peppers a bit.
Serranos are my favourite peppers (along with guajillos, which I would use in sauces).
Re: A twist on salsa verde - farnfam - 03-30-2012
Thanks, Rob. That's what I have found too. With the yogurt and mayo you can add a bit more of either to adjust the heat. I also found that it was mellowed some the next day. We spread it on the tortilla first then filled instead of drizzle on top
Re: A twist on salsa verde - cjs - 03-30-2012
Oh my, sounds delicius. Serranos are a favorite of mine also - I like the flavor better than a jalapeno. Copied along with the ideas using it. Thanks Cis.
I don't know if I've ever posted this, but years ago I made a Serrano Pesto to go with a crab quesadilla that we love.
* Exported from MasterCook *
SERRANO PESTO QUESADILLAS
Serves 2
Vegetable oil
4 10" flour tortillas
6 ozs shredded pepper Jack cheese (1 ½ cups)
6 ozs Crab -- canned & drained or fresh
1 can diced mild Ortega green chilies -- (4 oz.)
3 Tbsps minced cilantro
3 green onions -- chopped, including green part
GARNISH: Sour Cream and Serrano Pepper Pesto
Serrano Pepper Pesto:
8 medium Serrano peppers
11 med. cloves garlic
1/4 cup olive oil
3 Tbsps cilantro
Preheat oven to 425°F.
Arrange 2 tortillas on heavy large baking sheet, rub one side with oil and turn the tortillas over. Sprinkle each tortilla with half the cheese, crab, chilies, cilantro & green onions.
Top each with another tortilla, pressing to adhere; rub the top tortilla with oil.
Bake quesadillas until cheese melts & filling is heated, about 8 min.
Transfer quesadillas to plates; cut into wedges.
Serve topped with the pesto and sour cream
Serrano Pepper Pesto:
Put all the pesto ingredients in a food processor and and process just until the the pesto is mixed together and finely chopped.
Description:
"I discovered' Serrano peppers while we were living in Issaquah, Washington in the late 1980s and I spent months putting them in everything I could think of. This pesto was the best, I think."
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Re: A twist on salsa verde - labradors - 03-30-2012
Oh, yes! I made those quesadillas (using chicken. instead of crab) about four years ago, and they were fabulous.
Re: A twist on salsa verde - farnfam - 03-30-2012
OMG, Jean that sounds fantastic!!! Can't wait to try this!
Re: A twist on salsa verde - cjs - 03-30-2012
Haven't made them forever - it's about time. I'm so glad you brought this up, Cis!!
Re: A twist on salsa verde - Harborwitch - 03-30-2012
WOW - that sounds really good. I'm keeping that in mind!
Re: A twist on salsa verde - Old Bay - 03-30-2012
I'm a big fan of Jeopardy--"Lets make it a true daily double"--always wanted to say that--however, " Lets make it a true daily double, CJS & CIS", both sound great!!
P.S. I love serranos, I also love, for different purposes, pablanos, and of course Hatch!!!
