Fried Serrano Chile Salsa Recipes

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FRESH SERRANO CHILE SALSA



Fresh Serrano Chile Salsa image

Make and share this Fresh Serrano Chile Salsa recipe from Food.com.

Provided by ratherbeswimmin

Categories     Mexican

Time 30m

Yield 1 cup

Number Of Ingredients 7

1/2 cup serrano chili, finely chopped and seeded (8-10 chilies)
1/4 cup finely chopped white onion
2 tablespoons fresh lime juice
2 roma tomatoes, finely chopped
1/4 cup coarsely chopped fresh cilantro
1 garlic clove, minced
1/4 teaspoon salt, to taste

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.

Nutrition Facts : Calories 67.8, Fat 0.6, SaturatedFat 0.1, Sodium 597.4, Carbohydrate 15.7, Fiber 4.4, Sugar 7.5, Protein 2.8

SERRANO SALSA



Serrano Salsa image

Make and share this Serrano Salsa recipe from Food.com.

Provided by Millereg

Categories     Sauces

Time 50m

Yield 1 quart, 24 serving(s)

Number Of Ingredients 14

3 tablespoons olive oil
4 teaspoons seeded and minced serrano chilies
5 teaspoons fresh minced garlic
2 1/2 cups chopped vidalia onions or 2 1/2 cups Spanish onions
1 1/4 cups diced yellow peppers
5 tablespoons no-added-salt tomato paste
1 teaspoon dark brown sugar
1 1/2 tablespoons chopped fresh oregano
3 tablespoons fresh coriander (cilantro)
2 1/2 cups fresh tomatoes, peeled,seeded and medium chopped
2 tablespoons cider vinegar
1 teaspoon freshly ground black pepper
3 teaspoons kosher salt
1 (3 ounce) jar small capers, drained (optional)

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.

Nutrition Facts : Calories 32.2, Fat 1.8, SaturatedFat 0.2, Sodium 296.1, Carbohydrate 3.9, Fiber 0.8, Sugar 1.8, Protein 0.6

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