Type what you have

Ingredients

• ✓ serrano pepper
• bacon
• cream cheese
• butter
• cheddar cheese
• lime
• garlic
• cilantro

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil. Place bacon strips onto the foil in a single layer.
2. 2 Bake in the preheated oven until browned and crisp, about 15 minutes. Drain bacon slices on paper towels.
3. 3 While the bacon is cooking, mix cream cheese, butter, and Cheddar cheese together in a bowl. Add lime zest, lime juice, and garlic. Fold in serrano pepper and refrigerate until chilled and stiff, about 10 minutes.
4. 4 Divide chilled cream cheese mixture into 6 equal parts and roll into balls.
5. 5 Chop bacon and mix with cilantro in a bowl. Roll one fat bomb at a time in the bowl until well coated. Serve cold.

By Kisha McDaniel Logsdon

Ingredients

• ✓ serrano pepper
• yellowfin tuna
• coconut milk
• cashew
• red onion
• cilantro
• ginger
• salt
• lime
• red pepper flakes

Instructions

1. 1 Stir tuna, 1/2 of the coconut milk, cashews, red onion, serrano pepper, cilantro, ginger, and salt together in a bowl; add lime juice and stir. Drizzle in remaining coconut milk until desired consistency is reached. Transfer tartare to a bowl and sprinkle red pepper flakes over the top.

By John Mitzewich

Ingredients

• ✓ serrano pepper
• avocado
• cream cheese
• tomato
• jalapeno pepper
• green chile pepper
• yellow chile pepper
• lime
• garlic powder
• hot pepper sauce
• salt

Instructions

1. 1 Pit and spoon avocados into a small bowl and add cream cheese. Mash together until well blended.
2. 2 Add tomatoes and peppers to the mixture and mix well. Mix in lime juice, garlic powder, hot sauce, and salt. Chill for at least 20 minutes before serving.

By juliagulia210

Ingredients

• ✓ serrano pepper
• tomato
• cilantro
• red onion
• rice vinegar
• olive oil
• mango
• green bell pepper
• corn kernel
• white sugar
• cumin
• salt
• black pepper

Instructions

1. 1 Combine 1 tomato, ½ bunch chopped cilantro, serranos (including seeds), and onion in the bowl of a food processor; pulse until smooth. Add rice wine vinegar and oil; pulse until smooth.
2. 2 Combine mango, remaining 1 tomato, remaining ½ bunch chopped cilantro, bell pepper, corn, sugar, and cumin in a medium bowl; stir in serrano mixture; season with salt and black pepper. Chill before serving for 1 hour.

By FrackFamily5 CACT

Ingredients

• ✓ serrano pepper
• ✓ serrano pepper
• watermelon
• salsa verde
• taco seasoning mix
• salt

Instructions

1. 1 Place 3 cups watermelon and 1 whole serrano in a blender; blend on the liquefy setting until smooth.
2. 2 Combine remaining 3 cups watermelon, salsa verde, minced serrano, and taco seasoning in a large bowl until evenly mixed. Pour watermelon-serrano sauce over cubed watermelon mixture; toss to coat. Season with salt.

By FrackFamily5 CACT

Ingredients

• ✓ serrano pepper
• tomatillo
• cilantro
• onion
• jalapeno pepper
• lime
• white sugar

Instructions

1. 1 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Place tomatillos cut side down on a baking sheet.
2. 2 Broil in preheated oven until slightly charred, about 5 minutes.
3. 3 Transfer tomatillos to a food processor with cilantro, onion, jalapeno pepper, serrano pepper, lime juice, and sugar; pulse until well mixed.

By eileen

Ingredients

• ✓ serrano pepper
• tomato
• onion
• garlic
• vegetable oil
• salt
• cumin
• cilantro
• lime

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
2. 2 Combine tomatoes, onions, serrano peppers, and garlic in a large bowl; drizzle with vegetable oil and toss until lightly coated. Transfer to the prepared baking sheet.
3. 3 Broil in the preheated oven until vegetables begin to brown, about 5 minutes.
4. 4 Transfer vegetables to the bowl of a food processor. Add salt and cumin; pulse a few times until desired chunkiness is reached. Add cilantro and pulse a couple of times to combine. Stir in lime juice.

By Paul Tannos

Ingredients

• ✓ serrano pepper
• roma tomato
• jalapeno pepper
• onion
• cilantro
• salt

Instructions

1. 1 Stem tomatoes and peppers. Transfer to a pot of boiling water. Cook, uncovered, for 15 minutes. Carefully drain water and set aside.
2. 2 Roughly chop onion. Transfer to a blender with boiled vegetables, cilantro, and salt. Blend until smooth or to desired texture.

By Abel Cabrera

Ingredients

• ✓ serrano pepper
• tomatillo
• garlic
• cilantro
• avocado
• salt

Instructions

1. 1 Combine tomatillos, garlic, cilantro, avocado, serrano chile pepper, and salt in a blender; blend until smooth.

By lisa

Ingredients

• ✓ serrano pepper
• avocado
• tomatillo
• mango
• red onion
• cilantro
• mint
• lemon juice
• kosher salt

Instructions

1. 1 Mash avocados in a bowl with a fork until slightly chunky. Fold tomatillos, mango, onion, serrano chile pepper, cilantro, and mint through the avocado; add lemon juice and gently mix. Season the guacamole with salt.
2. 2 Lay a piece of plastic wrap directly on the surface of the guacamole so it doesn't discolor and refrigerate until chilled, at least 1 hour.

By Polly

Ingredients

• ✓ serrano pepper
• tomatillo
• onion
• garlic
• cilantro
• oregano
• salt
• cumin
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Place tomatillos, onion, serrano, and garlic in a large saucepan; season with cilantro, oregano, salt, and cumin. Add water; bring to a boil over high heat. Reduce the heat to medium-low; simmer until tomatillos are soft, 10 to 15 minutes.
3. 3 Transfer tomatillo mixture to a blender in batches; blend until smooth.
4. 4 Serve with chips.

By Kimberly Binning

Ingredients

• ✓ serrano pepper
• tomatillo
• jalapeno pepper
• onion
• cooking spray
• garlic
• cilantro
• lime
• salt

Instructions

1. 1 Preheat the air fryer to 390 degrees F (200 degrees C).
2. 2 Remove husks from tomatillos and rinse; cut tomatillos in half. Place tomatillos and peppers skin side-down into the air fryer basket. Add onion. Lightly spray vegetables with cooking spray to help the roasting process.
3. 3 Air fry vegetables for 5 minutes. Open basket and add garlic cloves. Spray lightly with cooking spray and air fry for an additional 5 minutes.
4. 4 Allow vegetables to cool for 10 minutes. Transfer to the bowl of a food processor. Add cilantro, lime juice, and salt. Pulse several times until vegetables are finely chopped to your desired consistency. Serve at room temperature or refrigerate to let flavors meld.

By France Cevallos

Ingredients

• ✓ serrano pepper
• imitation crabmeat
• olive oil
• tomato
• red onion
• cilantro
• lime
• salt
• pepper

Instructions

1. 1 Place crabmeat in a large glass or porcelain bowl; stir in olive oil until well coated. Stir in tomatoes, onion, cilantro, and serranos. Squeeze lime juice over top; mix well. Season generously with salt and black pepper. Cover the bowl; refrigerate before serving, about 1 hour.

By LOUISGUCCI

Ingredients

• ✓ serrano pepper
• onion
• tomato sauce
• jalapeno pepper
• garlic
• lime
• salt
• black pepper
• cilantro

Instructions

1. 1 Place onion in a large bowl and set aside. Combine tomato sauce, jalapeño peppers, serrano pepper, garlic, lime juice, salt, and black pepper in a blender. Blend well. Place cilantro in the blender, and pulse several times to chop. Do not over-blend.
2. 2 Pour the tomato sauce mixture into the bowl with onion and stir well to combine. Refrigerate at least 1 hour to blend flavors before serving.

By toenacious

Ingredients

• ✓ serrano pepper
• shrimp
• lime
• tomato
• yellow onion
• cucumber
• salt
• pepper
• tostada shell
• hot pepper sauce

Instructions

1. 1 Dice shrimp and place in a mixing bowl. Squeeze lime juice over shrimp until they are completely covered, about 4 limes. Stir in the tomatoes, onion, cucumber, serrano peppers, and salt and pepper. Cover, and refrigerate 1 hour.
2. 2 When ready to serve, adjust seasoning with salt and pepper as needed. Serve on top of tostada shells with a splash of hot sauce, if desired.

By big surprise

Ingredients

• ✓ serrano pepper
• roma tomato
• roma tomato
• onion
• garlic
• cilantro
• jalapeno pepper
• lime juice
• salt
• cumin

Instructions

1. 1 Combine canned and fresh Roma tomatoes, onion, and garlic in the bowl of a food processor; pulse 5 times to chop. Add cilantro, serrano and jalapeño peppers, lime juice, salt, and cumin; process for 10 seconds. Pulse further until desired consistency is reached.

By Nicole McLaughlin

Ingredients

• ✓ serrano pepper
• cooking spray
• tomatillo
• jalapeno pepper
• yellow onion
• garlic
• cilantro
• lime
• salt
• black pepper
• water

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high. Spray a baking sheet with fat-free cooking spray.
2. 2 Cut tomatillos in half and place cut-side-down on the prepared baking sheet with serrano pepper, jalapeno pepper, onion, and garlic.
3. 3 Broil in the preheated oven until charred, about 20 minutes, turning peppers halfway through cooking time.
4. 4 Remove vegetables from the oven and let cool completely, about 15 minutes. Remove stems from peppers and peel garlic.
5. 5 Combine tomatillos, serrano pepper, jalapeno pepper, onion, garlic, cilantro, lime juice, and salt in a food processor and pulse to desired consistency. Store in an airtight container in the refrigerator for at least 30 minutes to meld flavors.

By Bites of Flavor

Ingredients

• ✓ serrano pepper
• heart of palm
• tomato
• onion
• cilantro leaf
• white vinegar
• olive oil
• oregano
• salt
• black pepper
• green olive
• avocado

Instructions

1. 1 Place hearts of palm slices in a glass bowl. Add tomatoes, onion, cilantro, and serrano peppers.
2. 2 Measure 3/4 cup hearts of palm juice into a bowl; discard remaining juice. Mix vinegar and olive oil into the bowl. Pour over hearts of palm mixture. Season with oregano, salt, and pepper. Garnish with olives and avocado slices.

By alinae

Ingredients

• ✓ serrano pepper
• green tomato
• onion
• jalapeno pepper
• red bell pepper
• cilantro
• sugar
• garlic
• oregano
• cayenne pepper
• lime
• apple cider vinegar

Instructions

1. 1 Gather all ingredients.
2. 2 Combine green tomatoes, onions, jalapeño peppers, serrano peppers, and red bell pepper in a large bowl.
3. 3 Mix cilantro, sugar, garlic, oregano, and cayenne pepper together in a small bowl.
4. 4 Fill a blender with about 2 cups tomato mixture, 1 teaspoon lime juice, and 1/4 of the spice mixture; blend to desired consistency and pour into a large bowl.
5. 5 Repeat blending with remaining tomato mixture, lime juice, and spice mixture, working in batches, until all ingredients are blended. Stir vinegar into salsa.
6. 6 Portion salsa into bags and store in the freezer or refrigerator.

By Tammy Huguenin

Ingredients

• ✓ serrano pepper
• tomato
• onion
• green bell pepper
• cilantro
• jalapeno pepper
• garlic
• cumin
• lemon juice
• salt
• black pepper

Instructions

1. 1 Combine tomatoes, onion, bell pepper, cilantro, jalapeño, serrano, garlic, cumin, lemon juice, salt, and black pepper in a bowl until well mixed.

By clow4851

Ingredients

• ✓ serrano pepper
• cherry tomato
• grape tomato
• onion
• jalapeno pepper
• garlic
• lime juice
• cilantro
• mint
• salt
• oregano
• cayenne pepper
• white sugar

Instructions

1. 1 Place tomatoes in a strainer; drain for 15 minutes.
2. 2 Combine tomatoes, onion, jalapeño, garlic, and serrano in a large bowl; pour lime juice over top. Stir in cilantro, mint, 1 teaspoon salt, oregano, cayenne pepper, and sugar.
3. 3 Refrigerate for 1 hour. Season with salt before serving.

By John Mitzewich

Ingredients

• ✓ serrano pepper
• green bell pepper
• red bell pepper
• jalapeno pepper
• olive oil
• white onion
• tomato
• garlic
• cilantro leaf
• tomato
• lime juice
• salt
• black pepper
• beer

Instructions

1. 1 Preheat oven to broil. Line a baking sheet with foil.
2. 2 Halve the green bell pepper, red bell pepper, jalapeno peppers, and serrano peppers lengthwise and discard stems and seeds. Place on baking sheet and brush the peppers with olive oil. Roast peppers under the broiler until the skin blackens and blisters, 3 to 5 minutes. Place peppers in a bowl and cover with plastic wrap; allow the peppers to steam until the skins loosen, about 10 minutes. Peel skin off the peppers and discard.
3. 3 Combine the green bell pepper, red bell pepper, jalapenos, serrano, onion, tomato, garlic, cilantro, diced tomato with juice, lime juice, salt, black pepper, and beer in a blender. Blend to desired consistency. Transfer to a bowl and allow to cool in the refrigerator for 30 minutes before serving.

By Christiana

Ingredients

• ✓ serrano pepper
• white pepper
• worcestershire sauce
• lemon pepper seasoning
• salt
• white wine vinegar
• clam juice
• tomato juice
• garlic
• cilantro
• red onion
• cucumber
• tomato
• avocado
• orange
• lime
• lemon
• tilapia
• shrimp
• scallop

Instructions

1. 1 Combine scallops, shrimp, tilapia, lemon juice, lime juice, orange juice, and serrano pepper in a large bowl. Cover and refrigerate for 1 hour, stirring every so often.
2. 2 Combine avocado, tomato, cucumber, red onion, cilantro, and garlic in a medium bowl.
3. 3 Whisk tomato and clam juice, vinegar, salt, lemon-pepper seasoning, Worcestershire sauce, and white pepper together in a small bowl. Pour over avocado mixture and stir to combine.
4. 4 Drain some of the citrus juices off the seafood mixture. Add avocado-tomato juice mixture and stir to combine. Refrigerate for 20 more minutes before serving.

By Shyla Lane

Ingredients

• ✓ serrano pepper
• banana pepper
• jalapeno pepper
• vinegar
• water
• onion
• garlic

Instructions

1. 1 Gather all ingredients.
2. 2 Inspect five pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until peppers are ready. Wash new, unused lids and rings in warm soapy water.
3. 3 Place banana peppers, jalapeño peppers, and serrano peppers into a large pot.
4. 4 Add vinegar, water, onion, and garlic. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 5 minutes.
5. 5 Ladle peppers and liquid into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 to 15 minutes.
7. 7 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
8. 8 Refrigerate after opening. Serve and enjoy!

By Pam

Ingredients

• ✓ serrano pepper
• salmon fillet
• avocado oil
• curry powder
• salt
• mango
• red onion
• cilantro
• lime

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. 2 Place salmon on the baking sheet and fold edges of aluminum foil up over the salmon and crimp to seal.
3. 3 Bake in the preheated oven until cooked through and flesh flakes easily with a fork, about 15 minutes.
4. 4 Mix avocado oil, curry powder, and salt together in a small bowl. Pour over salmon. Scatter diced mango, red onion, and serrano pepper over salmon. Serve garnished with cilantro and a squeeze of lime.

By Utonah Ruiz

Ingredients

• ✓ serrano pepper
• ground beef
• onion
• corn kernel
• pinto bean
• tomato
• green chile pepper
• taco seasoning mix
• ranch dressing mix
• water

Instructions

1. 1 Cook and stir ground beef in a large pot over medium heat until crumbly and browned, 5 to 7 minutes. Stir in onion and cook for 2 to 3 minutes more. Drain and discard grease.
2. 2 Stir corn, pinto beans, diced tomatoes with green chiles, serrano peppers, taco seasoning, and ranch dressing mix into beef-onion mixture. Fill the pot with water to come within 2 inches of the top.
3. 3 Bring to a boil and cook for 30 minutes, stirring occasionally. Reduce heat and simmer for 30 minutes more.

By Ben Neel

Ingredients

• ✓ serrano pepper
• cucumber
• tomato
• red onion
• cilantro
• lime
• salt
• black pepper
• shrimp
• avocado

Instructions

1. 1 Combine cucumber, tomatoes, red onion, serrano peppers, and cilantro in a bowl. Add 1 teaspoon salt and squeeze 1 lime. Gently mix and set aside.
2. 2 Squeeze the remaining limes into another bowl. Add remaining salt and pepper.
3. 3 Bring a 1- to 2-quart pot of water to a boil. Place shrimp into the boiling water for 45 seconds. Quickly remove from the water using a strainer.
4. 4 Chop the partially cooked shrimp into small pieces and add to the bowl with the seasoned lime mixture. Let sit for 20 minutes. Combine with the cucumber mixture and top with avocados.

By keonar

Ingredients

• ✓ serrano pepper
• basmati rice
• butter
• margarine
• clove
• cinnamon stick
• ginger root
• green pea
• salt
• white sugar
• water

Instructions

1. 1 Wash and drain the rice.
2. 2 Heat a saucepan over a medium heat. Add butter or margarine and let melt. Stir in cloves, cinnamon, Serrano chile, and ginger. Saute briefly. Mix in rice and stir to coat it evenly. Stir in peas, salt, and sugar. Pour in water and bring the water to a boil.
3. 3 Reduce heat to simmer and let rice cook covered for 15 to 20 minutes; or until rice is tender.

By Sowmya

Ingredients

• ✓ serrano pepper
• mayocoba bean
• vegetable oil
• onion
• tomato
• bacon
• ham
• mexican beer
• jalapeno pepper
• cilantro
• chicken bouillon granules
• sea salt

Instructions

1. 1 Place mayocoba beans in a large bowl with enough cool water to cover by several inches; soak 8 hours to overnight.
2. 2 Drain beans; rinse thoroughly. Transfer beans to a large stockpot; add enough water to cover beans by several inches. Bring to a boil, then reduce heat to medium-low, cover the pot, and simmer until beans are soft in centers, about 90 minutes.
3. 3 Meanwhile, heat oil in a large skillet over medium heat. Add onion; cook and stir until tender, about 5 minutes. Add tomatoes and serrano; simmer until tomatoes slightly softened, about 5 minutes. Reduce heat to medium-low; continue cooking until liquid begins to thicken, about 10 minutes more. Remove from heat; set aside.
4. 4 Cook bacon in a large, deep skillet over medium-high heat, stirring occasionally, until very crispy, about 10 minutes. Transfer to a paper towel-lined plate to drain using a slotted spoon, leaving drippings in skillet.
5. 5 Add ham to the same skillet; cook in drippings until browned, about 5 minutes. Transfer to the plate with bacon to drain using a slotted spoon.
6. 6 Stir tomato mixture, bacon, ham, beer, jalapeños, cilantro, and bouillon granules into cooked beans; season with sea salt. Bring mixture to a simmer; cook until beans are completely softened, about 30 minutes.

By gem

Ingredients

• ✓ serrano pepper
• shrimp
• red bell pepper
• pineapple
• avocado
• red onion
• cilantro
• lime
• garlic
• salt
• pepper

Instructions

1. 1 Toss shrimp, bell pepper, pineapple, avocado, red onion, cilantro, lime juice, serrano, garlic, salt, and black pepper together in a glass or ceramic bowl until thoroughly combined. Cover the bowl with plastic wrap; refrigerate for 1 hour.

By KIERSA