Serrano Paste Recipes

MEXICAN RED RICE (ARROZ ROJO)

Steps:

• In a large heavy saucepan, heat the vegetable oil on medium-high heat. Add the rice, onions and garlic. Saute until the rice has an opaque color and is fragrant, about 2 minutes. Add the chicken broth, tomato paste and salt. Mix well to incorporate evenly. Then add in the chile and cilantro sprig. Cover, reduce the heat to low, and simmer until rice is ready, about 30 minutes. Fluff with a fork and serve immediately.

MARIA'S MEXICAN RICE

Steps:

• Heat oil in a saucepan over medium heat. Cook and stir rice and onion in the hot oil until browned, about 5 minutes; season with salt, cumin, and pepper. Pour water over the rice mixture. Stir tomato sauce and chicken bouillon into the water. Increase heat to medium-high, place a cover on the saucepan, and bring to a boil. Add serrano chile pepper and continue cooking at a boil for 10 minutes. Reduce heat to medium-low until the rice is tender and the water is absorbed, 15 to 20 minutes more.

GREEN CURRY PASTE RECIPE

Steps:

• Add all of the ingredients to a food processor or blender. Process them until a thick green curry paste forms nice and uniformly.
• Alternatively, you can use a mortar and pestle to grind the ingredients together. I often use my molcajete.
• Adjust for salt and spices. Use as needed.

FERMENTED SERRANO PEPPER HOT SAUCE

Steps:

• Pull the stems off the peppers and wash. Slice them down the middle with a sharp knife. Pack them into your wide-mouth quart mason jar as tightly as you can. Push the garlic and onions in there.
• Stir the salt into warm water until dissolved. Allow the water to come to room temperature, then pour the water over the contents of the jar, taking care to cover the peppers completely.
• Place a fermentation weight over the chiles and garlic to hold them under the brine. Or push a jelly jar in the mouth of the wide mouth canning jar (removing a bit of brine may be required).
• Place the fermenting lid and airlock on the jar and seal tightly. Allow the jars to sit at room temperature for up to 10 days. The peppers should start to bubble around the end of day 1.
• Transfer the chiles and brine to a high quality blender. Blend like crazy.
• You have two options: strain the pulp through several fine layers of cheesecloth. Then bottle up and store in the refrigerator until ready to use. Or, pour the sauce directly into hot sauce bottles without straining through cheesecloth (it'll be much thicker).

SERRANO PASTE

Steps:

• Cook the Serranos in a cast iron skillet on high heat or under the oven broiler until the skin is brown on the outside, turning occasionally, but do not burn.
• (Beware the fumes) Add the rest of the ingredients and grind in a mortar and pestle (or use food processor) until it is thick and pasty.
• Use water to bring to spreadable, pasty consistency.
• Enjoy on tacos, or add to soups.

CHILI PASTE

Steps:

• In a food processor, combine all ingredients. Add just enough oil so the paste mixes well, but remains thick. Check for seasoning.

MUSSEL SINIGANG (SOUR SOUP) AS MADE BY CHEF TARA MONSOD RECIPE BY TASTY

Steps:

• Heat the canola oil in a large pan with a lid over medium-high heat. Add the garlic, ginger, and shallot and sweat until starting to soften, 2-3 minutes.
• Add the cherry tomatoes. Sauté until the tomatoes begin to pop and release some of their juices, 2-3 minutes.
• Add the mussels, serrano peppers, long red peppers, and Chinese long beans. Cook for 1 minute, then pour in the fish stock. Cover and steam until the mussels open, 2-3 minutes.
• Add the tamarind paste, fish sauce, and water spinach. Cook until the spinach is wilted, 2 minutes. Discard any mussels that have not opened.
• Ladle the soup into bowls and garnish with the radish and scallion. Serve hot with jasmine rice.
• Enjoy!