GRILLED PORK TENDERLOIN AND APRICOT-SERRANO SALSA
Provided by Marcela Valladolid
Categories main-dish
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- For the pork tenderloin: Mix the honey, balsamic vinegar, ancho chile and garlic together in a large resealable plastic bag. Season the tenderloin with salt and pepper. Place the tenderloin in the bag and squeeze out as much air as possible before sealing. Place the bag in the refrigerator and marinate for at least 1 hour and up to 24 hours.
- For the apricot-serrano salsa: In a bowl, combine the apricot, cilantro, lime juice, serrano and onion. Season the salsa with salt and pepper. Cover and refrigerate.
- Prepare a grill for medium-high heat.
- The key to grilling a pork tenderloin evenly is to roll it to each of its 4 sides while cooking. Grill the tenderloin on the first side for about 5 minutes (times vary per grill, so be careful not to over-char). Roll the tenderloin onto the next side and grill for another 5 minutes. Repeat on all 4 sides, 5 minutes per side, until an instant-read thermometer registers around 150 degrees F. Allow the tenderloin to rest on a platter for about 10 minutes before you slice it, to allow the juices to redistribute. Serve with the apricot-serrano salsa and enjoy!
TOMATILLO SALSA WITH SERRANOS
This is a spicy yet balanced salsa for green sauce lovers.
Provided by Rhoda Boone
Categories Cinco de Mayo Tomatillo Cilantro Chile Pepper Sauce Secrets
Yield Makes 2 Cups
Number Of Ingredients 10
Steps:
- Bring a medium pot of water to a boil and cook tomatillos 6 minutes. Add garlic and cook with tomatillos for 2 minutes more. Drain and rinse with cool water.
- Add tomatillos, garlic, chiles, lime, oil, salt, cumin, and cayenne to a blender or the bowl of a food processor and process until combined but slightly chunky. Add cilantro and onion and lightly pulse to combine. Texture should remain slightly chunky. Season with salt if necessary.
- Do Ahead
- Salsa can be made 5 days ahead. Chill in a resealable container.
GRILLED SERRANO SALSA VERDE
Grilling the chiles tames their heat a bit and adds a nice smoky flavor to this green sauce. You can also fine-tune the heat by using fewer or more chiles, depending on the intensity of the ones you have and your personal taste. This sauce goes well with any grilled meat or fish.
Provided by Anna Stockwell
Yield Makes about 2 cups
Number Of Ingredients 8
Steps:
- Prepare a grill for medium-high heat. Thread chiles onto skewer and grill, turning often, until charred and softened, about 6 minutes. Let cool; remove stems.
- Meanwhile, pluck leaves from basil and leaves and tender stems from cilantro and parsley. (You should have about 2 cups of each herb.)
- Pulse chiles, basil, cilantro, and parsley in a food processor until finely chopped. Add oil, vinegar, and salt and pulse until a thick, slightly textured sauce forms.
- Sauce can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.
ROASTED SERRANO SALSA
Recipe posted per request for salsa recipes. This is a very hot relish type of salsa, if you want it milder you can change the type of chilies used. Recipe source: Coyote Cafe.
Provided by ellie_
Categories Sauces
Time 1h10m
Yield 3 cups
Number Of Ingredients 9
Steps:
- In a cast iron skillet over medium high heat cook the seranos until blackened.
- Remove half of the blackened skin and discard.
- Chop the chilies.
- Combine the chopped chilies with the remaining ingredients.
- Let stand 1 hour.
- Cover and refrigerate.
TOMATILLO-SERRANO SAUCE (SALSA VERDE) STEP-BY-STEP
Getting good at whipping up this Green Sauce opens up loads of possibilities in the kitchen. Use it generously on eggs, enchiladas, carnitas and burritos.
Provided by Patrick Calhoun | Mexican Please
Time 20m
Number Of Ingredients 6
Steps:
- Pull the husks off the tomatillos and give them a good rinse. Cut the stems out of the tomatillos.
- Roast the tomatillos in a 400F oven for 10-20 minutes or until they start to turn army green in color.
- Add the tomatillos to a blender along with 1/2 onion, 1 peeled garlic clove, 10-12 sprigs cilantro (using the upper stems is fine), and 1/4 of the serrano pepper. (Be sure to give the cilantro and serrano a good rinse.)
- Pulse blend and taste for heat level. If you want more spice add another quarter of serrano. Keep adding serrano until it tastes "right" to you.
- Salt to taste (I typically do not add much salt).
- Serve immediately and store leftovers in an airtight container in the fridge.
Nutrition Facts : Calories 19 kcal, ServingSize 1 serving
SERRANO SALSA
Make and share this Serrano Salsa recipe from Food.com.
Provided by Millereg
Categories Sauces
Time 50m
Yield 1 quart, 24 serving(s)
Number Of Ingredients 14
Steps:
- Add olive oil to a medium-sized sauté pan.
- Place over medium-high heat.
- When oil is hot, stir in Serrano chilies and garlic.
- Sauté for about 1 minute, stirring often so garlic does not burn.
- Add onion and sauté for 1 to 2 minutes.
- Add yellow pepper, sauté for 1 minute.
- Stir in tomato paste, brown sugar, oregano and coriander; cook for 1 minute.
- Add tomatoes, vinegar, salt, pepper and capers.
- Turn up heat to high and bring sauce to slight boil; remove from heat immediately.
- The vegetables should retain crispness.
- Chill thoroughly before serving.
Nutrition Facts : Calories 32.2, Fat 1.8, SaturatedFat 0.2, Sodium 296.1, Carbohydrate 3.9, Fiber 0.8, Sugar 1.8, Protein 0.6
FRESH SERRANO CHILE SALSA
Make and share this Fresh Serrano Chile Salsa recipe from Food.com.
Provided by ratherbeswimmin
Categories Mexican
Time 30m
Yield 1 cup
Number Of Ingredients 7
Steps:
- In a bowl, mix the serranos, onion, and lime juice; let marinate about 10 minutes.
- Add the remaining ingredients and mix well.
- Refrigerate; serve cold.
Nutrition Facts : Calories 67.8, Fat 0.6, SaturatedFat 0.1, Sodium 597.4, Carbohydrate 15.7, Fiber 4.4, Sugar 7.5, Protein 2.8
ESSENTIAL CHOPPED TOMATO-SERRANO SALSA (SALSA MEXICANA CLASSICA)
Provided by Rick Bayless
Categories Condiment/Spread Tomato Appetizer Super Bowl Hot Pepper Fall Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 2 cups
Number Of Ingredients 7
Steps:
- Core the tomatoes, then cut in half widthwise and squeeze out the seeds if you wish (it will give the sauce a less rustic appearance). Finely dice the flesh by slicing it into roughly 1/4-inch thick pieces, then cutting each slice into small dice. Scoop into a bowl.
- Cut the chiles in half lengthwise (wear rubber gloves if your hands are sensitive to the piquancy of the chiles) and scrape out the seeds if you wish (not only will this make the salsa seem less rustic, but it will make it a little less picante). Chop the chiles as finely as you can, then add them to the tomatoes. Carefully bunch up the cilantro sprigs, and, with a sharp knife, slice them 1/16-inch thick, stems and all, working your way down from the leafy end until you run out of leaves. Scoop the chopped cilantro into the tomato mixture along with the optional garlic. Next, finely dice the onion with a knife (a food processor will turn it into a sour mess), scoop it into a small strainer, then rinse it under cold water. Shake to remove the excess water and add to the tomato mixture. Taste and season with lime juice and salt, and let stand if you have a little time, for the flavors to meld before using or scooping into a salsa dish and serving.
TOMATO-SERRANO SALSA
Provided by Bon Appétit Test Kitchen
Yield Makes 3 cups
Number Of Ingredients 7
Steps:
- Combine tomatoes and chiles in a medium bowl. Place minced onion in a strainer; rinse under cold water for 10 seconds. Drain well and add to bowl with tomatoes. Stir in cilantro and lime juice. Season with salt. Serve with tortilla chips. DO AHEAD: Can be made 1 day ahead. Cover and chill (salsa will get hotter the longer it sits).
COWTOWN BREAKFAST BURGER WITH KIWI-SERRANO SALSA
Provided by Food Network
Time 21m
Yield 4 servings or 2 hungry Texans
Number Of Ingredients 18
Steps:
- Combine all ingredients for patties in a large mixing bowl and form into 4 patties.
- Fire up the grill! Take a swig out of your beer. Put patties on grill. Cook to desired doneness.
- Prepare 4 eggs over easy in pan on grill. Place bacon on grill.
- Mix all ingredients for salsa in bowl.
- Place croissants on grill and put cheese on the patties.
- Put each patty on a croissant, place egg on top, then bacon, then top with as much salsa as you like.
- Premake ingredients at home and put in a cooler; only takes a few minutes to grill at the ballpark or stadium.
- Enjoy with cold beer.
- Then finish painting letter on your chest and enjoy the game.
SERRANO SALSA
Trader Joe's makes an absolutely delicious serrano salsa, so this was my attempt to make a copycat version. Disclaimer: The spices are not in exact amounts, so I erred on the side of using less. Feel free to add more to taste.
Provided by Clymb
Categories Sauces
Time 5m
Yield 3-4 cups
Number Of Ingredients 9
Steps:
- Put all in a food processor and process to a somewhat smooth consistency. Adjust seasonings to taste and chill overnight.
Nutrition Facts : Calories 112.7, Fat 9.3, SaturatedFat 1.3, Sodium 10.7, Carbohydrate 7.9, Fiber 1.6, Sugar 2.9, Protein 1.4
AVOCADO & SERRANO SALSA
Make and share this Avocado & Serrano Salsa recipe from Food.com.
Provided by Jill77
Categories Sauces
Time 12m
Yield 2 1/2 cups
Number Of Ingredients 7
Steps:
- In a large glass or ceramic bowl, combine the cucumber, avocados, onion& chiles.
- Toss well.
- Gently stir in the salt, pepper& lime juice.
- (Take care, or the avocado will get mushy.) Serve immediately, or cover& refrigerate for up to 1 day.
- (Return to room temperature before serving).
Nutrition Facts : Calories 262.1, Fat 21.5, SaturatedFat 3, Sodium 14.2, Carbohydrate 19.6, Fiber 10.5, Sugar 3.6, Protein 3.6
SERRANO SALSA
Provided by Ivy Stark
Categories Condiment/Spread Sauce Onion Side Vegetarian Cinco de Mayo Healthy Vegan Party Cilantro Chile Pepper Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield 1 quart
Number Of Ingredients 9
Steps:
- 1. In small saucepan, combine the vinegar, sugar, and allspice and simmer until the sugar dissolves. Set aside.
- 2. Heat the oil in a medium-size skillet over medium heat; stir in the onion and cook until translucent, about 4 minutes. Add the serranos, allspice-vinegar syrup, and salt and gently simmer until the mixture binds together, 8 to 10 minutes.
- 3. Cool, fold in the lime juice and cilantro, scrape into a food processor, and process until blended but still slightly chunky. Taste to adjust the salt, if needed.
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