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Spicy Avocado Sauce
Appetizer Mexican

Spicy Avocado Sauce

4.1

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Blend tomatillos, serrano chile peppers, and cilantro in a blender until smooth. Add 1 avocado quarter and continue blending until avocado is fully incorporated into mixture; repeat with each piece of avocado. Season with salt; continue processing until smooth. Serve immediately.

By gem

Roasted Spicy Salsa Verde
Appetizer Mexican

Roasted Spicy Salsa Verde

4.6

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat an outdoor grill for high heat, and lightly oil the grate.
  2. 2 Lay the poblano peppers, serrano peppers, and tomatillos on the hot grill, and cook, turning every 2 minutes, until the pepper skins are evenly charred and blackened, and the tomatillos have turned pale yellow and started to ooze juice, about 10 minutes. Remove the vegetables from the grill.
  3. 3 Scrape off most of the burned pepper skin, cut the stems off, cut the peppers in half the long way, and remove the seeds.
  4. 4 Place the onion and garlic in the work bowl of a food processor, and pulse about 4 times to chop. Drop in the peppers, pulse 4 times to roughly chop, and add the tomatillos and salt. Pulse 4 or more times to the desired smoothness, and stir in the cilantro.

By SpeedySanchez

World's Best Guacamole
Appetizer Mexican

World's Best Guacamole

3.8

Prep
25 min
Cook
Total
145 min

Instructions

  1. 1 Combine the onion with the juice of 2 limes in a small bowl; allow the onion to soak in the lime juice for 2 hours. Strain through a fine-mesh sieve and discard the lime juice. Set the onions aside.
  2. 2 Grind the serrano chile peppers, the juice of 2 limes, and salt together in a food processor until smooth; add the avocado and continue processing until creamy and smooth. Transfer the mixture into a small serving bowl; fold the soaked onions, chopped cilantro, and about half the pomegranate seeds into the avocado mixture. Top with the remaining pomegranate seeds and garnish with the cilantro sprig to serve.

By gem

JR's Salsa
Appetizer Mexican

JR's Salsa

4.4

Prep
20 min
Cook
Total
80 min

Instructions

  1. 1 Toss tomatoes, serrano peppers, jalapeno peppers, white onion, garlic, cilantro, chili powder, lime zest, and lime juice in a bowl; season with salt and black pepper. Cover the bowl with plastic wrap and refrigerate 1 hour to overnight before serving.

By Nelson W Browning JR

Grandma Skerston's Secret Salsa
Appetizer

Grandma Skerston's Secret Salsa

5.0

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Process serrano peppers, green onions, and garlic in a food processor until finely chopped. Add roma tomatoes and cilantro; pulse until desired consistency is reached. Transfer tomato mixture to a large bowl.
  2. 2 Stir crushed tomatoes into tomato mixture. Add sugar and lemon pepper to salsa and stir to combine.

By LISABRIAN

Burnt Salsa
Appetizer

Burnt Salsa

5.0

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat an outdoor grill for high heat and lightly oil the grate. Place tomatoes, jalapeno peppers, serrano peppers, and Anaheim peppers on grill.
  2. 2 Cook on the preheated grill, turning often, until tomatoes have collapsed and all peppers are blackened, 30 to 40 minutes.
  3. 3 Transfer tomatoes, jalapeno peppers, serrano peppers, and Anaheim peppers to a large serving bowl; blend with an immersion blender until chunky. Add onion, cilantro, lime juice, salt, chili-lime seasoning, and black pepper; stir salsa to combine.

By Patty C

Three Chile Dry Roasted Tomatillo Salsa
Appetizer American

Three Chile Dry Roasted Tomatillo Salsa

4.8

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Place the tomatillos, chiles, garlic cloves, and onion in a dry, cast iron pan. Toast, turning occasionally over medium-high heat until the husks of the tomatillos have blackened and their skins turn translucent. The goal is to soften the tomatillos by blackening the skin without allowing them to split. Remove from pan, and allow to cool slightly.
  2. 2 Remove the husks from the tomatillos and the stems from the peppers. Place into the bowl of a food processor with the cilantro and salt to taste; process to desired consistency. Pour the salsa into a saucepan, and cook over medium heat for about 5 minutes to mellow the flavors and remove the raw taste.

By hedderlicious

Spicy Ginger Chicken Wings
Appetizer

Spicy Ginger Chicken Wings

4.7

Prep
20 min
Cook
45 min
Total
65 min

Instructions

  1. 1 Preheat an oven to 350 degrees F (175 degrees C).
  2. 2 Blot chicken wings dry with a paper towel.
  3. 3 Beat the eggs in a bowl, and place the flour in another bowl. Dip chicken wings into the egg, then into the flour to lightly coat, shaking off the excess.
  4. 4 Melt the margarine in a large skillet over medium high heat.
  5. 5 Pan fry the chicken wings until well browned on all sides, about 10 minutes.
  6. 6 Meanwhile, gently boil the cider vinegar, soy sauce, water, brown sugar, monosodium glutamate, salt, serrano chile peppers, and ginger in a saucepan over medium heat until thickened, 5 to 7 minutes.
  7. 7 Toss the browned chicken wings in the sauce to coat, then transfer the wings to large baking dish with a slotted spoon. Reserve remaining sauce.
  8. 8 Bake in the preheated oven until the chicken is no longer pink in the center, about 30 minutes, rotating and basting with the reserved sauce after 15 minutes.
  9. 9 Sprinkle sesame seeds on the chicken wings before serving.

By Melissa Killion

Langostino Ceviche
Appetizer

Langostino Ceviche

Prep
35 min
Cook
Total
135 min

Instructions

  1. 1 Grate 1 teaspoon orange zest into a bowl. Grate 1 teaspoon lime zest into the same bowl. Juice the orange, 4 limes, and both lemons into the same bowl; set aside.
  2. 2 Place red onion in a non-reactive bowl. Add 1/4 cup kosher salt and cover with warm water. Juice the remaining lime into the bowl. Let sit for 10 minutes. Drain and rinse well with cold water; drain again.
  3. 3 Return onion to the non-reactive bowl. Add citrus juice and zest, cilantro sprigs, garlic cloves, serrano peppers, sea salt, oregano, and cayenne. Cover and marinate in the refrigerator, stirring occasionally, for 45 minutes.
  4. 4 Remove from the refrigerator. Remove and discard garlic, serrano peppers, and cilantro sprigs. Add langostino tails and mix gently to combine with the juices. Cover and refrigerate for 45 more minutes.
  5. 5 Remove from the refrigerator and add cherry tomatoes, chopped cilantro, and olive oil; mix well until thoroughly incorporated.
  6. 6 Taste and season with additional kosher salt if needed.

By WE2TEXANS

Green Hot Sauce (Salsa Verde)
Dinner Mexican

Green Hot Sauce (Salsa Verde)

4.4

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Place the tomatillos, serrano peppers, onion, and garlic in a saucepan, and add water to just cover. Sprinkle the salt over the top, bring to a boil, reduce the heat to medium-low, and cook until the tomatillos are soft and have turned slightly brownish in color, 20 to 30 minutes. Add more water if needed to keep the mixture from burning as it cooks.
  2. 2 Pour the cooked vegetables into a blender, and blend until smooth.

By Sherbear1

Carne con Chile
Dinner Mexican

Carne con Chile

5.0

Prep
30 min
Cook
45 min
Total
75 min

Instructions

  1. 1 Cook tomatillos, tomatoes, serrano peppers, chile de arbol peppers, and 3 whole garlic cloves in a saucepan over medium-low heat until mixture is juicy and peppers are tender, about 10 minutes. Remove and discard garlic cloves.
  2. 2 Pour mixture into a blender and blend until smooth, about 1 minute. Mince 1 garlic clove and mix into sauce. Season with salt and set aside.
  3. 3 Mince remaining garlic clove and place into a skillet. Add pork, cover the skillet, and cook over medium heat, stirring occasionally, until pork is no longer pink and the juices run clear, stirring often, about 30 minutes. Pour blended tomatillo sauce into the skillet, reduce the heat, and simmer, stirring often, until pork is tender, 5 to 10 more minutes. An instant-read thermometer inserted into the pork should read at least 145 degrees F (63 degrees C).

By Eny

Andy's Spicy Green Chile Pork
Dinner Mexican

Andy's Spicy Green Chile Pork

4.6

Prep
10 min
Cook
480 min
Total
490 min

Instructions

  1. 1 Layer onion into a slow cooker. Season pork with salt and black pepper; place on top onion. Pour salsa over pork; sprinkle in cilantro and serranos.
  2. 2 Cover slow cooker. Cook on Low until pork is very tender, about 8 hours. Gently transfer pork to a cutting board. Strain and discard about 1/2 liquid from slow cooker; reserve remaining 1/2 liquid. Strain reserved liquid if desired, discarding onion, cilantro, and serranos.
  3. 3 Shred pork using two forks; stir into reserved liquid, then serve.

By andympls

Carne en su Jugo (Meat in its Juices)
Dinner Mexican

Carne en su Jugo (Meat in its Juices)

4.8

Prep
25 min
Cook
55 min
Total
80 min

Instructions

  1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble bacon and set aside.
  2. 2 Combine water, tomatillos, serrano peppers, and garlic in a small saucepan over medium-high heat; bring to a boil, cover, and simmer for 10 minutes. Remove from heat and allow to cool. Transfer contents to a blender; blend until smooth and set aside. (You can skip the simmering step and blend raw tomatillos, peppers, and garlic with water and a few pieces of browned flank steak if you like.)
  3. 3 Place a nonstick skillet over medium-high heat; cook and stir flank steak in the hot skillet until completely browned. Pour tomatillo mixture over beef and bring to a boil. Stir in chicken bouillon and reduce heat to medium. Cover the skillet and simmer until tender, 30 minutes to 1 hour.
  4. 4 Meanwhile, heat pinto beans in a saucepan over medium heat until warm; reduce heat to low to keep warm until needed.
  5. 5 Stir bacon and pinto beans into flank steak mixture; divide mixture between 6 bowls. Garnish each with onion, cilantro, black pepper, and a lime wedge.

By gem

Purslane Pork Stew
Dinner Mexican

Purslane Pork Stew

5.0

Prep
15 min
Cook
125 min
Total
140 min

Instructions

  1. 1 Combine pork ribs, pork shoulder, water, and salt in a Dutch oven over medium heat. Cover and cook, stirring occasionally, for 20 minutes. Uncover and increase heat to medium-high. Continue cooking and stirring constantly until all liquid has evaporated and pork has browned, 15 to 20 minutes.
  2. 2 Combine onion, tomatillos, serrano peppers, and cilantro in a medium saucepan. Add enough water to cover. Bring to a boil and cook until tomatillos are tender and have changed color, 5 to 7 minutes. Transfer vegetable mixture to a blender; add garlic and and blend carefully until sauce is smooth.
  3. 3 Pour sauce into the Dutch oven, season stew with salt and pepper, and simmer for 1 hour. Add purslane and simmer until pork is tender and purslane is soft, about 20 minutes more.

By Yoly

Tostadas de Salpicon (Shredded Beef)
Dinner Mexican

Tostadas de Salpicon (Shredded Beef)

4.3

Prep
15 min
Cook
90 min
Total
105 min

Instructions

  1. 1 Combine chuck roast, broth, tomatoes, onion, bay leaves, serrano chiles, lime juice, vinegar, oregano, salt, and pepper in a large pot pot over medium-high heat. Bring to a boil, reduce heat to low, and simmer until meat is tender, about 1 1/2 hours.
  2. 2 Remove roast from pot and shred meat with 2 forks.
  3. 3 To assemble tostadas, spread a layer of refried beans on tortillas, layer shredded beef, lettuce, tomatoes, cheese, sour cream and salsa.

By Yoly

Serrano Hot Sauce
Pantry American

Serrano Hot Sauce

4.8

Prep
15 min
Cook
5 min
Total
1460 min

Instructions

  1. 1 Place peppers, garlic, and salt in a food processor; pulse until finely chopped. With the motor running, slowly pour vinegar through the feed tube; process until smooth, about 5 minutes.
  2. 2 Pour sauce into a medium saucepan and bring to a boil over medium-high heat; cook for 1 minute. Remove from heat and let cool. Transfer to a jar; refrigerate for at least 1 day.
  3. 3 Strain sauce through a fine-mesh strainer. Store refrigerated.

By Jon Rachiele

Chilaquiles III
Breakfast American

Chilaquiles III

4.5

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Heat the oil in a medium skillet over medium heat, and fry the tortillas until lightly browned and crisp.
  2. 2 Mix the onion, tomato, and serrano chile peppers into the skillet. Season with salt and pepper. Continue to cook and stir until onions are tender.
  3. 3 Stir the eggs into the skillet, and cook until firm.

By SpiffyPrawn2289

Chicken Karhaai
Dinner Indian

Chicken Karhaai

3.4

Prep
25 min
Cook
30 min
Total
55 min

Instructions

  1. 1 Heat oil over medium-high heat in a large pan. Lightly brown the chicken on all sides in the oil. Turn heat to low, then stir in the tomato, ginger paste, serrano peppers, crushed peppercorn, and salt. Cover, and simmer for 15 minutes.
  2. 2 Pour in the water and turn the pieces of chicken over. Cover, and continue cooking until the chicken is done, about 15 minutes more, adding additional water as necessary.

By nausheen

Wayne's Sweet and Spicy Beef Chili
Dinner

Wayne's Sweet and Spicy Beef Chili

3.0

Prep
25 min
Cook
60 min
Total
85 min

Instructions

  1. 1 Heat oil in a large skillet over medium heat. Add onions and saute until translucent, 6 to 9 minutes. Add bell peppers. Saute until soft, stirring occasionally, 6 to 9 minutes. Stir in serrano peppers and hot chili seasoning; continue mixing for another 3 to 6 minutes. Transfer onions and peppers to a large pot.
  2. 2 Heat the same skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 6 to 9 minutes. Transfer to the large pot.
  3. 3 Pour kidney beans, Northern beans, tomato puree, and diced tomatoes into the pot. Add ketchup in order to achieve desired consistency. Stir in habanero pepper and sugar. Simmer chili over medium heat, stirring occasionally, about 36 minutes. Top with Mexican cheese blend.

By Wayne Mowery

Egg-Fried Tofu
Dinner Asian

Egg-Fried Tofu

4.3

Prep
15 min
Cook
6 min
Total
21 min

Instructions

  1. 1 Slice tofu into 12 equal rectangular pieces. Sprinkle salt on both sides of tofu slices.
  2. 2 Heat vegetable oil in a large, deep saucepan over medium heat.
  3. 3 Dip tofu slices into bowl of beaten egg and fry in hot oil until lightly browned, about 3 minutes per side.
  4. 4 Mix soy sauce, green onions, chile peppers, vinegar, sugar, and red pepper flakes together in a small bowl. Dip fried tofu into dipping sauce.

By CCA

Spicy Chicken and Spelt Salad
Asian

Spicy Chicken and Spelt Salad

4.8

Prep
30 min
Cook
75 min
Total
105 min

Instructions

  1. 1 Whisk together soy sauce, sesame oil, olive oil, vinegar, peanut butter, cayenne pepper, ginger, garlic, and serrano in a small bowl; set aside.
  2. 2 Toast spelt kernels in a dry skillet on medium-high heat until the kernels are browned and some have popped. Remove, place in a mesh strainer, and rinse well with cold water. Drain. Bring 6 cups of water to a boil in a large saucepan; add 1/2 teaspoon kosher salt and stir in spelt kernels. Return to a boil then cover, reduce heat to low, and simmer until tender, about 1 hour. Drain well and set aside to cool.
  3. 3 While the spelt is simmering, fill a skillet with 1 quart water, 1/2 teaspoon salt, and onion. Bring to a boil over high heat. Add chicken breasts, reduce the heat to medium-low, cover, and simmer until the chicken is cooked through, about 15 minutes. Remove chicken from liquid and allow to cool.
  4. 4 Once chicken is cool enough to handle, shred into bite-sized chunks and place in a large bowl. Stir in spelt, bell pepper, green onions, parsley, cilantro, carrots, and cabbage. Pour sauce over salad and stir well to combine.

By Always Cooking Up Something

Bengali Dhal
Dinner Indian

Bengali Dhal

4.0

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Wash lentils in a strainer. Combine lentils and water in a saucepan over medium-high heat. Add 1/2 of the sliced onions and garlic, reserving the rest for later. Stir in turmeric, bay leaf, tomatoes, and salt. Add chiles, leaving them whole to add flavor or cut in half to add heat. When mixture begins to boil, reduce heat to a simmer; cook until lentils break apart and thicken slightly, about 20 minutes.
  2. 2 Meanwhile, in a skillet, heat vegetable oil over medium heat until oil shimmers. Add reserved sliced onions; cook and stir until onion has softened and translucent, about 5 minutes. Reduce heat to medium-low; continue cooking and stirring until onion is very tender and dark brown, 15 to 20 minutes more. Stir in reserved garlic and cook, stirring constantly, until garlic is fragrant and tender, about 2 minutes.
  3. 3 Add onion-garlic mixture into cooked lentils and stir. Garnish with chopped cilantro.

By Tabitha C

Spiced Chickpeas (Chole)
Dinner Indian

Spiced Chickpeas (Chole)

4.4

Prep
30 min
Cook
25 min
Total
55 min

Instructions

  1. 1 Heat the vegetable oil in a large pot over medium heat. Stir in the cumin and ground red chilies, and cook for a few seconds until the spices are fragrant. Add the serrano chiles, onions, garbanzo beans, lemon juice, and water; season to taste with salt. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the vegetables are tender and most of the liquid has evaporated, about 15 minutes. Sprinkle with ginger, tomatoes, and cilantro to serve.

By Allrecipes Member

Stir Fried Wok Vegetables
Dinner Asian

Stir Fried Wok Vegetables

4.1

Prep
30 min
Cook
5 min
Total
35 min

Instructions

  1. 1 Heat vegetable oil in a wok over high heat. When the oil is hot, stir in ginger and minced chiles; cook and stir until the ginger is fragrant, about 30 seconds. Add baby corn, red pepper, and bok choy stalks; stir fry until the red pepper has begun to soften, about 3 minutes.
  2. 2 Stir in bok choy leaves and bean sprouts; cook until the leaves have darkened and wilted, 1 to 2 minutes. Pour in fish sauce and oyster sauce; sprinkle with green onions, and stir together. Serve sprinkled with chopped cilantro and toasted sesame seeds.

By Maximilian B

Roasted Green Chile Stew
Dinner American

Roasted Green Chile Stew

4.6

Prep
Cook
120 min
Total
120 min

Instructions

  1. 1 Heat the olive oil in a Dutch oven or heavy saucepan over medium-high heat. Add the cubed pork, garlic, onion, cumin and oregano. Cook and stir until pork is browned.
  2. 2 Cook and stir for a few more minutes, then pour in the vegetable broth. Reduce the heat to low, and simmer for about 30 minutes.
  3. 3 Add the potato to the stew, and simmer for about 45 minutes. You can roast your chilies during this time, peel, seed chop and add to the stew along with the serrano peppers. If the stew becomes too dry, add a little water. When the potatoes are soft and the pork is tender, add the tomatoes. Cook for about 10 minutes, then remove from the heat and serve.

By Six Pack To Go