Spicy Serrano Dressing Recipes

SPICY SERRANO DRESSING

Spicy Serrano Dressing image

Was looking for a way to use up an overabundance of serrano's from my Dad's garden, and came up with this! Not the healthiest of dressings, but yummy!

Provided by dawny70

Categories Salad Dressings

Time 15m

Yield 2 cups, 4-6 serving(s)

Number Of Ingredients 6

Ingredients

1 cup mayonnaise
1 cup heavy cream
6 serranos, seeded and finely chopped
4 garlic cloves, minced
3/4 cup cilantro, chopped
salt & pepper

Steps:

Mix all ingredients together and blend! Peppers & Garlic can be adjusted based on your tastes.

CILANTRO SERRANO CREAM SAUCE

Cilantro Serrano Cream Sauce image

This is a great sauce for chicken tacos and fish tacos. It's also great as a dip!

Provided by Luci

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 10m

Yield 16

Number Of Ingredients 6

Ingredients

½ bunch cilantro, coarsely chopped
3 serrano chile peppers, seeded and chopped
3 cloves garlic
1 cup mayonnaise
1 cup heavy cream
salt and pepper to taste

Steps:

Place cilantro, serrano peppers, garlic, mayonnaise, and cream into a blender; season with salt and pepper. Puree until smooth, about 15 seconds.

Nutrition Facts : Calories 151.7 calories, Carbohydrate 1.2 g, Cholesterol 25.6 mg, Fat 16.4 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 5.1 g, Sodium 84.8 mg, Sugar 0.2 g

GRILLED CHICKEN WITH MANGO AND MINT-LIME DRESSING

Grilled Chicken with Mango and Mint-Lime Dressing image

Lime juice, garlic, and fresh mint come together in a lively dual-purpose dressing here. Half is used to marinate the chicken breasts, while the other half is tossed together with watercress, mango, and charred radishes for the salad.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Time 40m

Number Of Ingredients 11

Ingredients

3 tablespoons fresh lime juice
1 tablespoon minced garlic
1/3 cup safflower oil, plus more for brushing
1/4 cup chopped fresh mint leaves, plus whole leaves for serving
Kosher salt and freshly ground pepper
4 boneless, skinless chicken-breast halves (about 1 1/2 pounds)
1 bunch radishes, preferably small
1 serrano chile
1 bunch watercress, tough lower stems removed
1 mango, peeled, pitted, and cut into sticks
6 ounces queso fresco or goat cheese, crumbled (1 cup)

Steps:

Preheat grill to medium-high. In a bowl, combine lime juice and garlic. Whisk in oil, then chopped mint; season with salt and pepper. Pound chicken to an even 1/2-inch thickness; transfer to a baking dish. Season with salt and pepper; toss with half of dressing. Let stand 10 minutes.
Brush grill grates with oil. Grill chicken, radishes, and serrano, flipping chicken once and turning vegetables occasionally, until chicken is just cooked through and radishes are charred in places, 6 to 8 minutes. Mince serrano; stir into remaining dressing. Serve chicken with radishes, watercress, and mango; drizzle with dressing and top with cheese and mint leaves.

TOMATILLO SALSA WITH SERRANOS

Tomatillo Salsa with Serranos image

This is a spicy yet balanced salsa for green sauce lovers.

Provided by Rhoda Boone

Categories Cinco de Mayo Tomatillo Cilantro Chile Pepper Sauce Secrets

Yield Makes 2 Cups

Number Of Ingredients 10

Ingredients

1 pound tomatillos, husked and rinsed
3 garlic cloves
1 to 2 serrano chiles (depending on heat), stemmed and seeded
1 tablespoon lime juice
1 tablespoon extra-virgin olive oil
3/4 teaspoon (or more) kosher salt
1/4 teaspoon teaspoon ground cumin
1/8 teaspoon cayenne pepper
2 (packed) tablespoons cilantro leaves
2 tablespoons roughly chopped yellow onion, rinsed in cool water, drained

Steps:

Bring a medium pot of water to a boil and cook tomatillos 6 minutes. Add garlic and cook with tomatillos for 2 minutes more. Drain and rinse with cool water.
Add tomatillos, garlic, chiles, lime, oil, salt, cumin, and cayenne to a blender or the bowl of a food processor and process until combined but slightly chunky. Add cilantro and onion and lightly pulse to combine. Texture should remain slightly chunky. Season with salt if necessary.
Do Ahead
Salsa can be made 5 days ahead. Chill in a resealable container.

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