Prep 10 mins
Cook 10 mins
This spread can be used on toast, bagels, chicken or burgers. If you like jalapeños, you'll like this serrano recipe.
- olive oil, about 1 cup to cook serranos
- 1 lb serrano chili pepper (rinse, dry and cutoff stems just below the caps)
- 1 medium white onion (coarsely chopped)
- 1 teaspoon kosher salt (to taste)
- 1 garlic clove (minced)
- Heat olive oil on medium heat. Add serranos slowly to oil as the oil will be hot. Cook serranos until they began to blister (start to turn white). Once blistered, carefully remove chili from pan and let both chili and oil cool down.
- Take the white onion and coarsely chop. Heat a non-stick frying pan and cook onions until they become soft and blackened around the edges. Then, remove onion from the pan; let cool.
- When all ingredients have cooled, combine all except oil into a blender. Add one tablespoon of oil to ingredients and blend. If mixture is slightly thick, drizzle just a little more chili oil in the blender until it reaches a consistency of soft butter. The color will be light green. Place in an airtight container and refrigerate. When ready to use stir chili as the chili oil may rise to the surface. If you like heat, you will certainly enjoy this as much as I love making it.
- Total quantity of chili oil you may need to use will be about 3 tablespoons max.
I have a confession: I love serranos more than jalapenos and I loved this spread! Be warned though for the unintiated: it's hot!
Good stuff, a bit on the spicy side but when used sparingly very tasty. Good recipe to use up all those serranos in the garden.