Prep 5 mins
Cook 10 mins
I learned this from a friend at work, Leo, whose wife made this fresh every week. This is for the true chile head. A good taste, you don't need a lot of this to set your tongue on fire.
- 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.
You are right! This packs some pure fire power and is not for the faint of tounge! The only foolish thing I did was not to buy more chile. This will not last long in my house. This is a keeper. I will forever remember you every time I make this. Thank you.
VERY nice recipe. Had dozens of serranos. Grew them in my garden. Didn't know what to do with them. Saw this recipe. Perfect solution! Used my outside grill cuz did similar recipes with habernaros inside ("tear gas city" LOL). The mortar and pestle worked great!) Took the serranos out of the skillet, then added a tad of olive oil. Sauteed garlic and onions just for a minute. Hint: the recipe called for 10 serranos, but they vary from 1-4 inches. Mine averaged like 2 inches, so I used 15 instead of 10. Great job TJW!