Garlic Serrano Pepper Marinade Food

MARINATED PEPPERS

Steps:

• Preheat the oven to 450 degrees F (200 degrees C). Place the whole red, green and yellow peppers in the oven directly on the rack. Roast for about 15 minutes, turning if needed, until the skin is well scorched. Immediately place in a bowl covered with plastic wrap or in a paper bag, and allow to cool.
• Remove the skins from the peppers by rubbing with your hands, and rinse under cold water. Cut in half, remove stem and seeds, then cut into strips.
• Place peppers into a medium serving bowl, and stir in the garlic, vinegar, oil, basil, parsley, salt and pepper.

CILANTRO SERRANO CREAM SAUCE

Steps:

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

LEMON PEPPER MARINADE

Steps:

• Mix all the ingredients in a large glass bowl. Add your meat of choice (1 lb boneless or 2 lb bone-in). Stir to incorporate, cover and refrigerate for 4 hours (if using any type of seafood only marinate for 30 minutes).

SERRANO HOT SAUCE

Steps:

• Place serrano peppers, garlic, and salt in a food processor; pulse until finely chopped. With the motor running, slowly pour the vinegar through the feed tube; process until sauce is smooth, about 5 minutes.
• Pour sauce into a saucepan; bring to a boil and cook for 1 minute. Pour sauce into a clean jar and store in the refrigerator for at least 1 day.
• Strain sauce through a fine-mesh strainer; store in the refrigerator.

GARLIC-RED PEPPER MARINADE

Steps:

• Mix all ingredients together.
• Use immediately or cover tightly and refrigerate for up to a week.
• For beef, pork and all poultry.

SERRANO CHILE-RUBBED ROAST CHICKEN

Steps:

• Marinate the chicken: Put the chicken in a large zip-top bag with the beer and vinegar. Seal and refrigerate at least 6 hours or overnight.
• Make the spice rub: Pulse the garlic, oregano, olive oil, serrano chile, cumin seeds, paprika, 2 teaspoons salt and 1 teaspoon pepper in a mini food processor to make a paste. (If you don't have a mini food processor, finely chop the garlic, oregano and chile, then whisk in the spices and olive oil.)
• Remove the chicken from the marinade and pat dry with paper towels. Rub all over and under the skin with the spice rub, put on a rack set on a rimmed baking sheet and let sit at room temperature 30 minutes. Preheat the oven to 350 degrees F.
• Brush the chicken lightly with olive oil and roast until slightly golden, 30 minutes. Increase the oven temperature to 450 degrees F and continue roasting until the chicken skin is golden brown and crisp and a thermometer inserted into the thickest part of the breast registers 165 degrees F, about 25 more minutes. Remove the chicken from the oven, brush the skin with the pan drippings and let rest 10 minutes. Transfer to a platter and season with salt.

GARLIC SERRANO PEPPER MARINADE

Steps:

• Cover or bag chicken, fish or steak and marinate for a minimum of 30 minutes.
• 6 servings.

LEMON GARLIC PEPPER MARINADE

Steps:

• Combine all ingredients and mix well. Marinade at least one hour.

BLACK PEPPER MARINADE

Steps:

• Mix all ingredients except the pepper in a blender or food processor.
• Add pepper and stir do not blend.
• Pour into a ziploc bag or glass dish for marinating.
• Do not make ahead. Make fresh as you need it. Meat is ready to grill in 20 minutes.
• Enough for 4-6 breasts or chops, 1-2 steaks.