Serrano Tomatillo Vinaigrette Food

SERRANO VINAIGRETTE

Steps:

• Mince the serrano peppers. Combine half of the minced pepper, vinegar, honey, salt, and black pepper in a blender. Process until serrano pepper has been fully blended. With machine running, add olive oil until combined and mixture is thick. Use the remaining minced serrano pepper as a garnish.

TOMATILLO SALSA WITH SERRANOS

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.

SERRANO TOMATILLO VINAIGRETTE

Steps:

• Combine tomatillo's, jicama, peppers, mango, and chili. Toss to mix. In a small bowl, combing the liquids, garlic and cilantro. Whisk to blend well. Pour dressing over vegetables and stir lightly. Salt to taste

SAUTEED TOMATILLOS WITH SUNNY'S CILANTRO VINAIGRETTE

Steps:

• Remove the outer dry husks of the tomatillos to reveal the bright green skin. Rinse in slightly warm water to remove the sticky film covering them. Chop into bite-size chunks.
• In a saute pan over medium-high heat, add the olive oil. When the oil begins to swirl, add the chopped tomatillos in a single layer. Cook until the bottom edges become golden, flip, then repeat process a few times until most of the tomatillos reveal a golden brown side, about 3 minutes between tosses. Remove with a slotted spatula to a plate or bowl and season with salt and pepper. Toss in or drizzle over Sunny's Cilantro Vinaigrette.
• Blend all the ingredients in a mini food processor or blender until smooth. Season with salt and pepper.

ROASTED TOMATILLO SERRANO SALSA

Steps:

• Remobe husks from tomatillos and rinse.
• Place them on a baking sheet, on top rack under broiler.
• Broil about 4 minutes on one side, unrit blackened and soft, then turn and roast other side.
• Let cool on sheet.
• Heat a skillet over medium heat, and chiles and garlic.
• Roast chiles 5 to 10 minutes, until blackened and soft, turning occasionally.
• Roast garlic about 15 minutes.
• Remove and let cool, then pull stems from chiles, and peel garlic.
• Put tomatillos, garlic, and chiles in a food processor and coarse-blend.
• Transfer to a bowl and add 1/4 cup of water to bring to"salsa consistency.
• "Stir in onion, cilantro, salt and pepper to taste.

CHEF DIRK TROOP'S JALEPENO LIME SERRANO TOMATILLO MOPPING SAUCE

Steps:

• Prep all of your veggies. Remove the seeds form your jalapenos and serrano chilies. Make sure that you have squeezed the juice from the 3 limes, roasted the chilies and tomatillos in a saute pan to a light brown (chill after roasting), blanched your garlic cloves (teeth) in water for two minutes, and whipped your egg whites.
• In a bar blender add all of the veggies, lime juice and 6oz of ginger ale, start blending.
• Add the brown sugar, tequila and herbs and blend again.
• Taste for seasoning and add salt and pepper as needed, then add your egg whites. Blend again.
• If sauce is lacking consistency add up to an additional 6oz of ginger ale and blend a final time if needed.
• Add mopping sauce to food and enjoy!