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serrano chilli/chili/chile peppers
A serrano chilli/chili/chile pepper is a small, green or reddish, extremely hot pepper
The serrano pepper (Capsicum annuum) is a type of chilli/chili/chile pepper that originated in the mountainous regions of the Mexican states of Puebla and Hidalgo. Serrano peppers are often confused with jalapeño peppers but are smaller and can pack up to 10 times the heat. They can be found in a rainbow of colors depending on ripeness, from green to yellow, orange, red, and even brown.
Scoville Heat Units: 10,000 – 23,000 SHU
Vampire Killer Martini
Makes 8 cocktails
Ingredients
1 serrano pepper, seeded and quartered
2 garlic cloves, crushed
1 lemon zest strip (2 inches)
1-1/2 cups vodka
Ice, for shaker
Pickled baby beets, for garnish
Directions
Put the pepper, garlic, lemon strip, and vodka in a glass container...
Pelau is a traditional rice dish of the French West Indies and popularized in other Caribbean countries such as Trinidad. Pelau shares its origins with pilaf and Spain's original version of their dish, paella.
There were two cool things I did in making this dish: rendering the chicken fat, and...
Harissa is Tunisian chili pepper paste. I've seen so many different peppers used for this recipe that I thought that my use of serrano peppers was an unusual offshoot. In fact, serranos are often a preferred pepper (at least according to professor Wiki Pedia). Regardless of the variation, you...
Yet another recipe inspired by @detroitdad's excellent Blueberry Barbecue Sauce recipe. The cherries worked out particularly well.
Ingredients
2 pounds cherries
1/3 cup apple vinegar
1/2 onion diced
1/4 cup brown mustard
1 tablespoon Worcestershire sauce
1 serrano pepper diced
1 large tomato...
Texas is a near neighbor. We visit there often and have friends and family from Texas. Two things about REAL Chili: no beans and cubed rather than ground meat. Two items subject to discussion (argument): tomato products or no tomato products; onions or no onions
The one thing all Texans agree...
I really should have focused on the presentation, rather than the science experiment aspect of this treatment. Ever since I first made this recipe, I can't get enough of it. A ceviche uses the acidity of the citrus to "cook" the fish without using heat. The result is a refreshing preparation...
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