serrano chile

In her cookbook, “Chaat” (Clarkson Potter, 2020), the chef Maneet Chauhan refers to this bright, spicy chutney as a “workhorse staple in the Indian pantry.” She uses it primarily in chaat, but also drizzles it on top of roasted vegetables, dollops it onto soups and spoons it over scrambled eggs. This chutney “makes virtually any Indian recipe taste better,” she said, with its harmony of lively, complex flavors, such as chaat masala and asafetida. Like a lot of chutneys, it also includes toasted dal, which brings nuttiness and a little texture. —Priya Krishna

Green Chile Chutney

chana dal

cilantro leaves

mint leaves

(3-inch) knob fresh ginger, peeled with a spoon and coarsely chopped

garlic

serrano chiles, halved and seeded

lemon juice,

chaat masala

cumin

sugar

kosher salt,

hing (asafetida)

Heat a small cast-iron skillet over high until nearly smoking. Add the dal and toast, swirling the pan the entire time, until it takes on a light golden-brown color, 2 to 3 minutes. Immediately transfer the dal to a bowl or plate to prevent it from overtoasting.

In a food processor, combine the toasted dal and the rest of the ingredients and blend until quite smooth. (It will still be a little chunky.) Blend in water, 1 tablespoon at a time, to achieve a thick consistency that holds together on a spoon and is not runny. Season with additional salt and lemon juice to taste.

This chutney will keep refrigerated in a covered container for up to 1 week. After that, the vivid green color will begin to lose its vibrancy, though the chutney will still taste delicious for a full 2 weeks.

There are only three basic steps to making green mole: Whip up a purée of toasted pumpkin seeds, tomatillos and chiles in a blender; sear the purée in oil and cook it until it thickens slightly; then add chicken stock and simmer until the mixture is creamy. Once the sauce is done, you can poach shrimp right in it; it only takes five to eight minutes to cook them in the simmering mole. Better yet, you can make the sauce up to three days ahead and keep it refrigerated until you’re ready to use it, or freeze it (whisk or blend to restore its consistency after thawing).

Shrimp in Green Mole

pumpkin seeds

tomatillos, husked,

lettuce

garlic cloves,

chicken stock

canola or extra-virgin olive oil

cumin seeds, ground

Kosher salt and black pepper,

shrimp,

Rice,

Heat a heavy straight-sided skillet or a saucepan over medium heat and add pumpkin seeds. Wait until you hear one seed pop, then stir constantly until they have puffed and popped and smell toasty, about 3 to 5 minutes. Do not let them darken beyond golden or they will taste bitter. Transfer to a bowl and allow to cool. Remove 2 tablespoons to use as garnish and set aside.

Place remaining cooled pumpkin seeds in a blender and add tomatillos, chile, lettuce, onion, garlic, cilantro and 1/2 cup chicken stock. Cover blender and blend mixture until smooth, stopping the blender to stir if necessary.

Heat oil in the skillet or saucepan over medium-high heat. Add cumin and let it sizzle for a couple of seconds, then add puréed tomatillo mixture. Cook, stirring often, until sauce darkens and thickens, 8 to 10 minutes. It will splutter, so be careful. You can hold the lid above the pot to shield yourself and the stove, or set the lid on the pot to partly cover it.

Add remaining cup of chicken stock, bring to a simmer, reduce heat to medium-low and simmer, uncovered, stirring often, until sauce is thick and creamy, 10 to 20 minutes. Season to taste with salt.

Season shrimp with salt and pepper. Shortly before serving, bring mole sauce to a simmer and add shrimp. Simmer 5 to 8 minutes, until the shrimp are cooked through but still moist. Serve over rice, garnishing each serving with toasted pumpkin seeds and cilantro.

The most deliciously, spicy, saucy, cheesy epic chimichurri burger. Ever. Ground beef seasoned to perfection, grilled and topped with cheese and homemade chimichurri sauce.

Spicy Chimichurri Burgers

parsley,

garlic cloves, smashed, peeled and coarsely chopped

white wine Vinegar

juice lemon

salt

black pepper

chipotle pepper

olive oil

yellow onion, peeled and chopped

garlic, minced

serrano chile pepper,

ancho chili powder

olive oil,

kosher salt and black pepper

chuck

pepper jack cheese

crusty hamburger buns

red onion

avocado

tomato

In a food processor fitted with the blade...

In a food processor fitted with the blade attachment, throw in the smashed and peeled garlic cloves, secure the lid and pulse until minced.

Add in the leaves of an entire bunch...

Add in the leaves of an entire bunch of parsley, the lemon juice, vinegar, kosher salt, black pepper, chipotle powder and olive oil. Pulse a few times until mixed but not fully pureed. This should be made a day or even two ahead of time so the flavors can meld. I store mine in a glass jar.

In a small skillet add a olive oil;...

In a small skillet add a olive oil; sauté the diced onion, garlic and serrano until softened. Add in the cumin, ancho chili powder and stir. Cook for one minute and then transfer to a clean plate to cool.

In a large bowl combine the ground chuck,...

In a large bowl combine the ground chuck, cooled onions/peppers and a couple of pinches of kosher salt and black pepper. Mix by hand until combined. Be careful not to over mix. Form into 8 medium burgers (or 4 large) and let them rest for a few so they come up to room temperature.

Brush a griddle with a drizzle of olive...

Brush a griddle with a drizzle of olive oil and preheat to 375°. Once hot place the burgers onto the griddle. If you're making a larger, well done burger cook for 5-6 minutes before flipping. Now top the burgers with slices of pepper-jack cheese. Cook for another 5 to 6 minutes or until the cheese is melted and the burger is fully cooked or cook to your personal doneness. Adjust the times if you are making smaller burgers.

While the burgers were resting, I quickly threw...

While the burgers were resting, I quickly threw sliced red onions onto the hot griddle until soft and charred.

Serve on a toasted hamburger bun and top...

Serve on a toasted hamburger bun and top with a few spoonfuls of the chimichurri sauce, griddled red onions, fresh slices of tomato and avocado.

Adapted from Adán Medrano, a Houston-based chef and writer, this steak-and-potato guisada, or stew, uses technique and time to draw out flavor from just a handful of ingredients. Beef and potatoes are centuries-old pantry essentials in South Texas, and this dish is served in homes and family-run restaurants all over the region. While many restaurants tend to cook the steak in large pieces, cutting the meat into small cubes allows the beef to soak up more flavor. The key is the Texas Mexican spice blend — black peppercorns, cumin and garlic — plus a little fresh Serrano. Serve with tortillas and an optional garnish of cilantro and chile.

Carne Guisada con Papas

Serrano chile, minced,

black peppercorns

cumin seeds

canola oil

onion,

all-purpose flour

Kosher salt

potatoes,

Warmed corn or flour tortillas,

cilantro leaves,

Use a mortar and pestle to mash the garlic, minced chile, peppercorns and cumin seeds into a smooth paste. Add 1/4 cup water and mash until the paste is incorporated into the water. Transfer the mixture to a measuring cup. (Alternately, blend the garlic, minced chile, peppercorns and cumin seeds in a blender with about 1/4 cup water, occasionally scraping down the sides of the blender until very well blended, about 5 minutes.)

Heat 1 tablespoon oil in a Dutch oven or large pot over medium. Add half the steak and cook, stirring occasionally, until browned on all sides, about 8 minutes. Transfer the browned meat to a plate and repeat with the remaining oil and meat. Return the browned meat to the Dutch oven then add the onion and cook, stirring occasionally, until translucent, about 3 minutes.

Sprinkle the flour and 1 teaspoon salt over the beef and stir to incorporate, then add the blended garlicky liquid and just enough water to barely cover the meat (about 2 cups). Increase the heat to medium-high and use a wooden spoon to scrape the bottom of the Dutch oven, releasing any browned bits.

Bring the liquid to a boil, then immediately lower the heat so that it cooks at a low simmer. Cover the pot and cook until the meat is tender, 1 1/2 to 2 hours. 

Remove the lid and stir in the cubed potatoes. Let the guisada cook, stirring occasionally, until the potatoes are tender and the sauce has thickened slightly, about 15 minutes. Season to taste with salt. Divide among bowls and serve with hot tortillas, plus cilantro and sliced chile, if using.

This recipe is slightly adapted from Emeril's spin on rogan josh, a dish traditionally made with lamb.

Slow Cooker Indian Beef

Tablespoons coriander

beef stew meat

small-diced onion, divided (about 1 large onion)

Tablespoons ginger

arrowroot powder (see note)

Tablespoons coconut oil

or 2 seeded and chopped serrano or jalapeno chiles

cinnamon stick

bay leaf

cardamom pods

cloves

garam masala (see note)

beef stock

Tablespoons chopped fresh mint leaves

Tablespoons chopped fresh cilantro leaves

Steamed basmati or jasmine rice,

In a medium bowl, combine the coriander, cumin,...

In a medium bowl, combine the coriander, cumin, black pepper, and 1 teaspoon of the salt.

Add the beef, 1 cup of onion, and...

Add the beef, 1 cup of onion, and 1 tablespoon of minced ginger and toss to coat. Allow meat to marinate at room temperature for an hour. (Or marinate, chilled, for at least 4 hours.)

Place the arrowroot powder in another medium bowl....

Place the arrowroot powder in another medium bowl. Remove the beef from the marinade and shake off most of the onion into the slow cooker as you transfer the beef to the arrowroot powder. Lightly dredge the beef in the powder, and place the remaining onion from the beef bowl into a 4 or 6 quart slow cooker.

Heat 2 tablespoons of the oil in a...

Heat 2 tablespoons of the oil in a large skillet over medium-high heat. (Medium heat if using butter.) Add the beef to the skillet in three batches, cooking, and turning occasionally, until well browned on all sides. The meat does not need to cook all the way through. Add 2 tablespoons of oil with each new batch of beef.

Transfer beef to a paper towel-lined plate to...

Transfer beef to a paper towel-lined plate to drain. Transfer the browned beef to the slow cooker.

Wipe the pan clean with a paper towel,...

Wipe the pan clean with a paper towel, if needed. Add 1 1/2 teaspoons of oil to the skillet and heat over medium-high heat. Add the chiles, cinnamon stick, bay leaf, and remaining 1 tablespoon ginger; saute for 20 seconds, then add the remaining diced onion. Saute for 30 seconds, then transfer the spice-onion mixture to the slow cooker.

Add the remaining 1 1/2 teaspoons of oil...

Add the remaining 1 1/2 teaspoons of oil to the pan along with the cardamom and cloves and saute until aromatic, about 30 seconds. Wrap the cardamom and cloves in a small piece of cheesecloth and secure like a pouch with a piece of kitchen twine. (See note)

Add spice pouch, garam masala, beef stock, and...

Add spice pouch, garam masala, beef stock, and the remaining 2 1/2 teaspoons salt to the slow cooker. Cover the slow cooker and cook on high for 3 to 3 1/2 hours. Stir beef once halfway through cooking.

During the last 10 minutes, stir in the...

During the last 10 minutes, stir in the yogurt. Right before serving, remove the bay leaf cinnamon stick, and pouch and stir in the herbs. Serve with rice and garnish with almonds if desired.

Packed with garlic, scallions, and a hot green chiles, thecha is a spicy and fragrant Maharashtrian condiment that’ll jazz up any dish—including steak.

Skirt Steak With Scallion Thecha

scallions,

green Thai or serrano chiles

Diamond

vegetable oil,

1½ lb. ½”-thick skirt steak,

Flaky sea salt

Spicy, garlicky thecha is a green-chile-based condiment that hails from Maharashtra in western India. Associate food editor Rachel Gurjar loves using it to complement seared skirt steak, as well as chicken, eggplant, cauliflower, or any other ingredient that longs for massive flavor. Serve the steak with rice, roasted potatoes, or a salad for a full meal.

Bon Appétit

Pulse cilantro, scallions, chiles, garlic, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a food processor (a mini processor works well here) until a coarse paste forms. Transfer to a small heatproof bowl.

Heat ⅓ cup oil in a small skillet over medium-high. Cook cumin until fragrant, about 10 seconds. Transfer to bowl with paste; add peanuts and mix well. Set scallion thecha aside for serving.

Pat steaks dry with paper towels and season on both sides with kosher salt. Rub a little oil over steaks to coat lightly.

Heat a large cast-iron skillet over medium-high. Add half of the steak, arranging in a single layer, and cook, undisturbed, until a golden brown crust forms, 2–3 minutes. Turn steak over and cook until second side forms a golden brown crust, 2–3 minutes. (Steak should be thin enough that once it’s seared it will be cooked to medium-rare—about 125° on an instant-read thermometer. If you have a very hot pan, this will happen quickly.) Transfer steak to a cutting board and repeat process with remaining steak. Let rest 10 minutes.

Slice steak against the grain and arrange on a platter. Top with reserved scallion thecha and sprinkle with sea salt.

This classic Cajun side dish is a sweet, hot, juicy, milky, buttery combination of corn, onions and peppers. It’s often cooked in rendered bacon fat and enriched with heavy cream, but this version relies upon only butter and a little water in their place, which allow the ingredients’ flavors to sing more clearly. While it is commonly understood that Fat Equals Flavor, there is a point at which too much fat actually masks complexities in flavors and dulls their vibrancy. Try the maque choux this way and see if you notice how bold and lively it tastes. If you miss the smokiness that bacon imparts, try instead a pinch of smoked paprika stirred in at the end.

Maque Choux

fresh ears of corn, shucked

unsalted butter (1 stick)

red onion,

celery ribs,

red bell pepper, cored, seeded and cut into small dice

poblano pepper, cored, seeded and cut into small dice

serrano chile, very thinly sliced

Smoked paprika (optional)

Working with 1 corn cob at a time, set the ear of corn upright in a medium bowl. Shave the corn from the cob by slicing down the sides using the tip of a sharp chef’s knife, holding the knife almost vertical. (This gives you neat tablets of corn that land squarely in the bowl and keeps the kernels from scattering all over the counter.) Using the back of the knife, scrape each cob to release all the nibs and the “milk” of the kernels into the bowl. Repeat with remaining ears of corn, then snap the cobs in half, and add them to the bowl.

In a large, deep sauté pan, melt 3 tablespoons butter over medium heat until foaming. Add onion and celery, and season with 1 or 2 pinches of kosher salt. Stir constantly until softened and translucent but not browned, about 5 minutes.

Add 2 tablespoons butter and the bell pepper, poblano and serrano, and stir constantly, adding another pinch of kosher salt, letting the butter melt and the peppers soften and become translucent, about 2 or 3 minutes. You will smell the peppers’ sweetness and their mild capsaicin releasing.

Add the final 3 tablespoons butter and the corn mixture from the bowl, cobs included, and another pinch of kosher salt. Stir constantly to coat with the butter and combine thoroughly.

When everything starts to hiss and sound hot, but isn’t cooking so hard as to take color, add 1/2 cup water and a healthy few grinds of black pepper, and cover the pan for a couple of minutes to steam/shallow braise the mixture.

Remove the lid, and stir well, noticing the corn releasing its liquid and the kernels softening, and the cobs turning somewhat translucent, if however vague. You will notice a general softening and melding together. Return the lid, and let cook a few more minutes, noticing the water evaporating and the remaining liquid reducing and gaining some “body” and gloss. Discard the corn cobs, but do suck them before tossing — those buttery juices make a nice cook’s treat.

Taste for salt, and serve. It should be sweet, spicy, a bit wet and surprisingly complex, given the few ingredients and their ordinariness. If you want a smoky taste, add a good pinch of smoked paprika.

By cooking the meat sous vide, you get the juiciest sandwich-worthy chicken salad, flavored with tarragon, garlic, serrano chile and lemon juice.

Sous-Vide Chicken Salad Recipe

chicken breast

garlic cloves, 2 smashed

tarragon sprigs,

lemon,

salt and black pepper,

mayonnaise

honey

celery stalk,

In a vacuum-seal bag, seal the chicken, 2 smashed garlic cloves, 2 tarragon sprigs, lemon zest, salt and pepper. Alternatively, place the ingredients in a sealable plastic bag and dip the bag into a large bowl of water to displace the air before sealing shut.

Preheat a pot of water fitted with a sous-vide immersion circulator to 150° according to the manufacturer's directions. Making sure the bag is completely submerged in the water, cook the chicken for 2 hours. Remove the bag from the pot and place into an ice bath until completely cooled.

Remove the chicken from the bag and transfer to a cutting board, discarding the garlic, tarragon and lemon zest. Roughly chop the chicken and transfer to a medium bowl with the minced garlic, minced tarragon leaves, lemon juice, mayonnaise, honey, celery and chile. Stir to combine, then season with salt and pepper, and serve.

This popular Peruvian condiment requires only five ingredients, but it’s bursting with flavor. Slivered onions and fresh peppers are marinated in lime juice to create a tangy and spicy relish. Traditionally, the salsa is made with fresh aji amarillo chiles, which can be difficult to find; luckily, a combination of orange bell pepper and serrano chiles deliver similar flavor, color and heat. (For a milder salsa, remove the seeds from the serrano before using.) Most often served with <a href="https://cooking.nytimes.com/recipes/1022908-arroz-con-pollo-verde">arroz con pollo</a>, this bright relish is also a perfect accompaniment to roasted chicken, and makes a great topping on tacos and sandwiches. The salsa can be refrigerated for three days.

Salsa Criolla

orange bell pepper, cored, seeded and very thinly sliced lengthwise (½ cup)

serrano chile, thinly sliced or finely chopped

lime juice (from 2 limes)

cilantro

In a medium bowl, combine the onion, bell pepper, serrano chile, lime juice and cilantro, and mix well. Season to taste with salt.

Giving the tortillas a dip in hot oil not only makes them pliable (they won’t tear apart as you roll them up), but it also improves their flavor and texture (read: they won’t disintegrate into mush). This is especially important if you’re using slightly dry or very thin tortillas. If you’re using fresh, high-quality tortillas, you can skip the fry: Just warm up each one in a dry skillet.

Vegetarian Enchiladas

1½ lb. tomatillos, husks removed,

peeled,

6–8 large poblano chiles (about 1½ lb. total)

serrano chiles

garlic cloves, unpeeled

Tbsp. extra-virgin olive oil, divided

onion

garlic cloves, finely chopped

curly kale

pinto beans, drained, rinsed

Monterey Jack cheese (about 1 cup), divided

5"–6" corn tortillas

lime

Place a rack in top third of oven; heat broiler. Place tomatillos, onion, poblano chiles, serrano chiles, and garlic on a foil-lined rimmed baking sheet (it’s okay to pack them close together). Drizzle with 2 Tbsp. oil, season with salt, and toss to combine.

Broil vegetables, rotating pan and turning chiles halfway through, until charred and blistered all over, 13–18 minutes. Watch closely, as broilers vary wildly, and widely, in intensity.

Transfer poblano chiles to a small bowl. Cover with a towel or plastic wrap and let sit 5 minutes. Peel off skin with paper towels (don’t worry about getting every last bit). Remove stems and seeds, then finely chop 3 chiles; set those aside for assembly.

Transfer remaining vegetables to a blender, removing stems from serranos and squeezing garlic out of skins. Add cilantro, cumin, 1 tsp. salt, ¼ cup water, and remaining 1 Tbsp. oil. Blend until a smooth, homogenous sauce forms; you should have about 5 cups. (If your blender is small, work in batches.) Season with salt.

Do Ahead: Salsa verde can be made 3 days ahead. Transfer to an airtight container and chill. If it thickens, add 1 tsp. water at a time until you have a thinner, pourable consistency.

Preheat oven to 350°. Finely chop half of onion. Cut the other half into thin half-moons and set aside for serving.

Heat 2 Tbsp. oil in a large skillet over medium. Add cumin and cook, stirring, until toasty and fragrant, about 30 seconds. Add finely chopped onion and garlic and cook, stirring frequently, until softened, 3–4 minutes.

Add kale, stir to coat in oil, and season with salt. Reduce heat to low and stir in ½ cup water. Cover pan and cook until kale is wilted and tender, 8–10 minutes. Uncover and continue to cook, stirring frequently, until water is evaporated, about 1 minute. Add beans and reserved chopped poblano chiles and cook, stirring occasionally, until heated through, 2–3 minutes. Transfer to a large bowl and let cool slightly. Add ¼ cup salsa verde and ½ cup Monterey Jack cheese and stir to combine. Season with salt; set filling aside.

Wipe out skillet. Heat remaining ⅔ cup oil in skillet over medium-high until hot. Working one at a time, fry tortilla, turning once and reducing heat if oil sputters, until puffed and slightly browned, about 10 seconds per side. Transfer to a paper towel–lined baking sheet or plate and repeat with remaining tortillas.

Spread ½ cup salsa verde in a 13x9" baking dish. Pour some salsa verde into a shallow bowl or pie plate. Working one at a time, dip tortilla into salsa verde in bowl to coat both sides. Transfer to a plate, then place a heaping ¼ cup filling into the center. Roll up and place seam side down in baking dish. Repeat until you’ve used all 12 tortillas (it’s fine to arrange them very tightly in the pan). Pour remaining salsa verde over.

Top 17 serrano chile recipes from across the web

The most viewed serrano chile recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Green Chile Chutney

Shrimp in Green Mole

Spicy Chimichurri Burgers

Carne Guisada con Papas

Slow Cooker Indian Beef

Skirt Steak With Scallion Thecha

Maque Choux

Sous-Vide Chicken Salad Recipe

Salsa Criolla

Vegetarian Enchiladas

Green Chile Chicken Tamales (Tamale...

Tlayudas (Mexican Tortilla Flatbrea...

Layered Taco Salad

Fiery Green Tahini Sauce

Salvadoran Salsa Roja

Spicy Turkey Burgers

Curtido - Salvadoran Cabbage Relish

Top 17 serrano chile recipes from across the web

The most viewed serrano chile recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Green Chile Chutney

Shrimp in Green Mole

Spicy Chimichurri Burgers

Carne Guisada con Papas

Slow Cooker Indian Beef

Skirt Steak With Scallion Thecha

Maque Choux

Sous-Vide Chicken Salad Recipe

Salsa Criolla

Vegetarian Enchiladas

Green Chile Chicken Tamales (Tamale...

Tlayudas (Mexican Tortilla Flatbrea...

Layered Taco Salad

Fiery Green Tahini Sauce

Salvadoran Salsa Roja

Spicy Turkey Burgers

Curtido - Salvadoran Cabbage Relish

The most viewed serrano chile recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine