Type what you have

Ingredients

• ✓ serrano pepper
• mushroom
• thyme
• white wine
• water
• kosher salt
• sugar
• garlic
• black peppercorn
• coriander seed
• lemon zest

Instructions

1. 1 Fill four sterilized 8-ounce jars 3/4 of the way with mushrooms. Place 1 thyme sprig and some serrano pepper slices on top.
2. 2 Combine white wine, water, kosher salt, sugar, garlic, peppercorns, coriander seeds, and lemon zest in a small saucepan over medium-low heat. Simmer, stirring occasionally, until sugar dissolves, about 5 minutes. Remove from heat and pour over mushroom mixture in each jar.
3. 3 Tightly seal each jar and transfer to the refrigerator. Chill until flavors meld, 1 to 2 days.

By Luba

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
• 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
• 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
• 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
• 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
• 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
• 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

Ingredients

• ✓ serrano pepper
• water
• vinegar
• habanero pepper
• garlic
• white sugar
• salt
• black peppercorn
• pickling spice
• red pepper flakes
• cucumber
• dill

Instructions

1. 1 Inspect 1 quart-sized canning jar for cracks. Immerse in simmering water until brine is ready. Wash a new, unused lid and ring in warm soapy water.
2. 2 Meanwhile, combine water, vinegar, habanero peppers, garlic, serrano pepper, sugar, salt, peppercorns, pickling spice, and red pepper flakes in a pot; bring to a simmer.
3. 3 Remove from the heat and let the liquid cool to a warm enough temperature to handle, but not to room temperature, 15 to 20 minutes; you want the heat so it will soak into the veggies.
4. 4 Place cucumbers and dill into the hot, sterilized jar. Ladle in warm brine until cucumbers are covered and brine is near the top of the jar. Let cool to room temperature, 15 to 20 more minutes. Run a clean knife or thin spatula around the insides of the jar to remove any air bubbles. Wipe the rim with a moist paper towel to remove any residue. Top with lid and screw ring on tightly.
5. 5 Refrigerate for 1 to 3 days before eating.

By Stephanie Mayes

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
• sherry vinegar
• molasses
• red wine vinegar
• olive oil
• garlic
• soy sauce
• rosemary
• sage
• thyme
• salt
• black pepper

Instructions

1. 1 Whisk sherry vinegar, molasses, red wine vinegar, olive oil, garlic, serrano pepper, soy sauce, rosemary, sage, thyme, salt, and pepper together in a medium bowl until well combined. Let sit until flavors have melded, about 1 hour.

By Carley

Ingredients

• ✓ serrano pepper
• heart of palm
• lime
• red wine vinegar
• olive oil
• chili powder
• kosher salt
• sweet onion
• red bell pepper
• radish
• carrot
• tomato
• cilantro
• avocado

Instructions

1. 1 Peel the hearts of palm into strips lengthwise and cut the pile of strips in half. Set aside.
2. 2 Combine lime juice and vinegar in a small bowl and whisk in olive oil to combine. Season with chili powder and salt and set aside.
3. 3 Combine onion, bell pepper, radish, carrots, tomato, serrano, cilantro, and reserved vinaigrette in a medium bowl; stir to combine. Gently fold in avocado and hearts of palm. Serve immediately.

By Nicole McLaughlin

Ingredients

• ✓ serrano pepper
• pork loin chop
• caribbean-style rub
• teriyaki marinade
• pineapple
• yellow onion
• apple cider vinegar
• brown sugar
• pineapple juice
• ginger root
• garlic
• mustard seed
• salt
• raisin

Instructions

1. 1 Place pork chops in a large glass or ceramic bowl; season liberally with rub. Pour marinade over chops; toss to coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 to 24 hours.
2. 2 While pork is marinating, combine pineapple, onion, vinegar, brown sugar, pineapple juice, ginger, serrano chiles, garlic, mustard seeds, and salt in a large saucepan; bring to a slow, simmering boil. Reduce heat to low; simmer until thickened, about 45 minutes, stirring every 5 to 10 minutes. Off heat, stir in golden raisins; cool slightly, 10 to 15 minutes.
3. 3 Preheat an outdoor charcoal grill for medium heat and lightly oil the grate.
4. 4 Remove pork from marinade and shake off excess. Discard remaining marinade.
5. 5 Cook on the preheated grill, making sure coals are not too hot, until an instant-read thermometer inserted into centers reads 145 degrees F (63 degrees C), 4 to 8 minutes per side, depending on thickness. Serve with chutney.

By CityBornSouthern Living

Ingredients

• ✓ serrano pepper
• shrimp
• lime
• onion
• imitation crabmeat
• tomato
• cucumber
• cilantro
• red onion
• jalapeno pepper
• tomato juice
• clam juice
• salt
• black pepper

Instructions

1. 1 Combine shrimp, ½ lime juice, and white onion in a large bowl. Cover with plastic wrap and refrigerate until shrimp is opaque, about 12 hours. Drain; discard accumulated juices.
2. 2 Combine remaining ½ lime juice with serrano in a large bowl.
3. 3 Add shrimp mixture, crabmeat, tomatoes, cucumber, cilantro, red onion, and jalapeños to the bowl. Stir in tomato and clam juice cocktail; season with salt and black pepper.

By perper72000

Ingredients

• ✓ serrano pepper
• water
• white rice
• tomato
• onion
• garlic
• olive oil
• green pea
• carrot
• potato
• sour cream
• cilantro
• salt
• manchego cheese

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Lightly grease a medium baking sheet.
2. 2 Bring water to boil in a medium saucepan, and stir in rice. Reduce heat, cover, and simmer for 20 minutes.
3. 3 Place tomato halves, onion, and garlic in a single layer on the prepared baking sheet. Stirring occasionally, roast 10 to 15 minutes in the preheated oven, until evenly browned. Remove from heat, and allow to cool completely.
4. 4 Puree the roasted vegetables in a blender or food processor. Drain any remaining liquid from rice.
5. 5 Heat olive oil in a medium skillet over medium heat. Stir in serrano chili, and cook until tender. Place rice, pureed vegetables, peas, carrots, potato, and sour cream in the skillet. Season with cilantro and salt. Cook and stir until all vegetables are tender and rice is browned. Mix in manchego cheese to melt before serving.

By ivette

Ingredients

• ✓ serrano pepper
• sea scallop
• shrimp
• lime juice
• orange juice
• red bell pepper
• yellow bell pepper
• tomato
• red onion
• cilantro
• orange zest
• cumin
• cayenne pepper
• kosher salt
• avocado
• olive oil

Instructions

1. 1 Fill a large bowl with ice and cold water; set aside. Remove and discard tough side muscles from scallops, if necessary. Slice scallops in half horizontally.
2. 2 Fill a 1-quart saucepan 3/4 full with salted water; bring to a boil. Add scallops; reduce heat to a low simmer. Poach until just cooked through, about 1 minute. Transfer scallops using a slotted spoon to the bowl of ice water to stop the cooking.
3. 3 Return water to a boil. Add shrimp; poach until opaque and pink, 2 to 3 minutes. Transfer shrimp using a slotted spoon to the same bowl of ice water to stop the cooking.
4. 4 Drain scallops and shrimp; pat dry with paper towels. Transfer to a glass, ceramic, or other non-reactive bowl. Stir in lime juice and orange juice. Cover bowl; refrigerate for 30 minutes.
5. 5 Drain and discard juice from seafood, leaving it just moist. Add bell peppers, tomato, red onion, cilantro, serano, orange zest, cumin, cayenne pepper, and salt; refrigerate 30 minutes more.
6. 6 Gently fold in avocado and drizzle with oil just before serving. Serve in martini glasses or stemmed margarita glasses.

By LADYJANE1

Ingredients

• ✓ serrano pepper
• hamburger bun
• black pepper
• onion powder
• italian seasoning
• worcestershire sauce
• mustard
• brown sugar
• cider vinegar
• barbecue sauce
• ketchup
• garlic
• chile pepper
• red bell pepper
• green bell pepper
• onion
• ground turkey

Instructions

1. 1 Cook and stir ground turkey, onions, green bell pepper, red bell pepper, serrano chile pepper, fresh chile pepper, and garlic in a large skillet over medium heat until the turkey is no longer pink, about 10 minutes. Drain fat from the turkey mixture.
2. 2 Stir ketchup, barbeque sauce, cider vinegar, brown sugar, mustard, Worcestershire sauce, Italian seasoning, onion powder, and black pepper into the turkey mixture. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer until the vegetables are completely softened, about 20 minutes.
3. 3 Serve on split hamburger buns.

By jrsolger

Ingredients

• ✓ serrano pepper
• corn tortilla
• salt
• cilantro
• red onion
• tomato
• pineapple
• cider vinegar
• soy sauce
• orange
• paprika
• oregano
• salt
• cumin
• garlic
• red onion
• vegetable oil
• young green jackfruit

Instructions

1. 1 Pat jackfruit dry and shred. Seed chile pepper and finely chop.
2. 2 Heat oil in a large skillet over medium heat. Add 1/2 cup onion, garlic, and 1/2 of the serrano pepper. Cook and stir until tender, about 5 minutes.
3. 3 Add jackfruit, cumin, 1/2 teaspoon salt, oregano, and smoked paprika to the skillet. Cook for 1 minute more. Add orange zest and juice, soy sauce, and vinegar. Increase heat to medium-high. Cook and stir until liquid is almost completely evaporated and jackfruit starts to brown.
4. 4 For pineapple salsa, combine pineapple, tomato, 2 tablespoons onion, cilantro, and remaining serrano pepper in a medium bowl. Season to taste with salt. Serve carnitas in tortillas with pineapple salsa.

By Juliana Hale

Ingredients

• ✓ serrano pepper
• banana pepper
• jalapeno pepper
• canola oil
• all-purpose flour
• canola oil
• celery
• onion
• green bell pepper
• vegetable broth
• garlic
• cajun seasoning
• paprika
• file powder
• tomato
• sweet potato
• parsnip
• red bean
• black-eyed pea
• okra

Instructions

1. 1 Preheat oven to broil.
2. 2 Arrange the serrano, banana, and jalapeno chile peppers on a baking sheet and place in the oven. Watch carefully and broil just until the skins blacken and blister, 4 to 5 minutes. Turn the peppers and continue broiling until all sides are blackened. Remove the peppers from the oven and place in a sealed paper bag to steam. After 15 to 20 minutes, remove peppers from the bag and peel off the crispy black skin. Remove stems and seeds from the peppers, coarsely chop, and place in a bowl.
3. 3 Heat the canola oil in a large skillet over medium heat until a pinch of flour sprinkled over the oil just begins to bubble. Whisk in the rest of the flour and cook, whisking continuously, until the mixture is well blended and dark brown, about 20 minutes. Once it becomes dark brown, remove the roux from the heat.
4. 4 Place 2 tablespoons of canola oil into a deep soup pot and heat over medium-high heat. When the oil is just about to smoke, stir in the celery with half of the onions and bell peppers. Cook and stir until the vegetables are tender and the onion is transparent, about 5 minutes. Stir 1/4 cup of the vegetable broth into the pot. Cover, and simmer until almost all the liquid is evaporated, 10 to 15 minutes.
5. 5 Stir the serrano, banana, and jalapeno chile peppers, along with the uncooked bell peppers and onions, garlic, Cajun seasoning, smoked paprika file powder, into the cooked bell peppers and onions. Stir the roux and 1 cup of stock into the vegetable mixture until the roux dissolves. Cover and simmer 5 minutes. Add the tomatoes, sweet potato, parsnip, red beans, black-eyed peas, okra, and remaining stock. Simmer uncovered 30 minutes more. Season to taste with salt and pepper.

By JessMacintyre

Ingredients

• ✓ serrano pepper
• basil leaves
• mozzarella cheese
• red pepper sauce
• tomato
• black pepper
• salt
• egg
• bread crumb
• parmesan cheese
• ground beef
• pork sausage
• red pepper flakes
• oregano
• lemon pepper seasoning
• parsley
• jalapeno pepper
• garlic
• onion
• olive oil
• tatume squash

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Cut Tatume squash in half lengthwise. Scoop out the flesh in the center, leaving about 1/3 inch of the shell. Dice or chop the flesh in a food processor and transfer to a large bowl.
3. 3 Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add onion and garlic and saute for 2 to 3 minutes. Add jalapeno pepper, serrano pepper, parsley, lemon-pepper, oregano, and red pepper flakes; saute for 1 more minute. Add vegetables to diced squash.
4. 4 Add pork sausage and ground beef to the hot skillet; cook and stir until browned and crumbly, 5 to 7 minutes. Add meat mixture to the vegetable-squash mixture. Mix in 1/2 cup Parmesan cheese, bread crumbs, eggs, salt, and pepper until the filling is well combined.
5. 5 Add remaining 1 tablespoon oil to the skillet. Add diced tomatoes and red pepper sauce. Cook, stirring occasionally, until heated through, 2 to 3 minutes. Season with salt and pepper and remove from the heat.
6. 6 Pour a ladleful of sauce into the bottom of the prepared baking dish. Fill one squash shell with the filling, making a large mound on top. Place in the baking dish and repeat with remaining squash and filling. Pour remaining sauce into the dish, and sprinkle the stuffed squash with the remaining 1/2 cup Parmesan and mozzarella cheese. Cover with aluminum foil.
7. 7 Bake in the preheated oven for 30 minutes. Increase oven temperature to 400 degrees F (200 degrees C) and bake until squash is fork-tender and cheese is lightly browned, about 10 more minutes.
8. 8 Garnish with fresh basil and serve.

By sannfromsjca

Ingredients

• ✓ serrano pepper
• lime
• basil
• cilantro
• green onion
• red bell pepper
• kabocha squash
• fish sauce
• bay leaf
• cayenne pepper
• red curry paste
• coconut milk
• chicken broth
• garlic
• ginger
• kosher salt
• cumin
• black pepper
• brown sugar
• red onion
• chicken thigh
• vegetable oil

Instructions

1. 1 Heat vegetable oil in a soup pot over high heat. Add chicken to hot oil; cook, stirring occasionally until browned, about 5 minutes.
2. 2 Stir in 1/2 of the red onion and brown sugar. Cook until onions have softened and sugar starts to caramelize on the bottom of the pan, about 3 minutes. Stir in black pepper, cumin, and 1 teaspoon kosher salt. Toss in ginger and garlic; stir until sizzling, about 1 minute.
3. 3 Add 4 cups chicken broth and stir to deglaze the bottom of the pot. Bring to a boil. Add coconut milk and curry paste. Add cayenne pepper and bay leaf. Stir in fish sauce. Reduce heat to medium-low and simmer, stirring occasionally, for 30 minutes.
4. 4 Carefully cut squash with a large knife on a cutting board. Remove seeds and peel and discard skin. Cut flesh into bite-sized pieces. You should have about 1 1/2 pounds squash.
5. 5 Add squash to soup and salt to taste. Add remaining chicken broth to cover squash. Simmer over medium-low heat, stirring occasionally, until pumpkin is just barely tender, 15 to 20 minutes.
6. 6 Stir in remaining red onion, bell pepper, and green onions; cook for 2 minutes. Turn off the heat, and stir in 1/2 cup cilantro and 1/4 cup basil. Taste and adjust seasonings.
7. 7 Ladle into bowls and garnish with more cilantro, basil, green onions, and serrano chiles. Squeeze lime juice into each bowl.

By John Mitzewich

Ingredients

• ✓ serrano pepper
• habanero pepper
• anaheim chile pepper
• kidney bean
• salt
• coriander
• cayenne pepper
• oregano
• wasabi paste
• cumin
• brown sugar
• chili powder
• coffee
• tomato paste
• dark beer
• beef broth
• tomato
• garlic
• onion
• pork sausage
• ground beef
• vegetable oil

Instructions

1. 1 Heat 2 tablespoons oil in a large pot over medium heat. Add beef, sausage, onions, and garlic; cook and stir until beef and sausage are browned and crumbly, 7 to 10 minutes.
2. 2 Pour in tomatoes, beef broth, beer, tomato paste, and coffee, then season with chili powder, brown sugar, cumin, wasabi, oregano, cayenne, coriander, and salt. Stir in one can kidney beans and bring to a boil.
3. 3 While chili is coming to a boil, heat remaining 2 tablespoons oil in a large skillet over medium heat. Add Anahiem, serrano, and habanero peppers; cook until just tender, 5 to 10 minutes.
4. 4 Add peppers to simmering chili. Reduce the heat, cover, and simmer for 2 hours.
5. 5 Stir in remaining 2 cans kidney beans and cook for 45 minutes longer.

By Aaron Christophersen

Ingredients

• ✓ serrano pepper
• black pepper
• salt
• cayenne pepper
• taco seasoning mix
• red pepper flake
• cumin
• chili powder
• green chili pepper
• red thai chili pepper
• anaheim pepper
• cherry pepper
• banana pepper
• orange habanero chili pepper
• chipotle chile in adobo sauce
• jalapeno pepper
• garlic
• red onion
• yellow onion
• red bell pepper
• green bell pepper
• hot sausage
• ground beef
• tomato
• black-eyed pea
• black bean
• chili bean
• kidney bean

Instructions

1. 1 Place the kidney beans, chili beans, black beans, and black-eyed peas in a large, heavy pot., and simmer over medium heat.
2. 2 Place the ground beef and sausage in a skillet over medium-high heat. Cook until crumbly and evenly browned, about 10 minutes. Drain, and stir into the bean mixture.
3. 3 Place the red and green bell peppers, yellow and red onions, and garlic on top of the bean and meat mixture. Cover and steam for at least 10 minutes. Stir in the jalapeno, chipotle, serrano, habanero, banana, cherry and Anaheim peppers, red and green Thai chilies, chili powder, cumin, red pepper flakes, and taco seasoning. Season to taste with cayenne pepper, salt, and black pepper. Cover, and simmer over medium heat, stirring occasionally, for 3 hours.

By Mama Delilah

Ingredients

• ✓ serrano pepper
• coriander
• paprika
• salt
• tomato
• mango
• basil
• cilantro
• olive oil
• lemon
• lime
• sugar
• oregano
• salt
• corn tortilla
• feta cheese
• yogurt
• chili powder
• sugar
• cumin
• lime
• lemon
• black bean
• corn
• garlic
• mushroom
• tofu
• green bell pepper
• onion
• olive oil
• freekeh
• water

Instructions

1. 1 Bring water and freekeh to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until freekeh is tender and liquid has been absorbed, 20 to 30 minutes.
2. 2 Heat 1 tablespoon olive oil in a large skillet over medium heat; cook and stir onion, green bell pepper, tofu, mushrooms, garlic, and serrano chile pepper until vegetables are tender and tofu is lightly browned, 10 to 15 minutes. Add corn, black beans, and freekeh; cook and stir until heated through, 2 to 3 minutes. Stir juice of 1/4 lemon, juice of 1/4 lime, cumin, 1 teaspoon white sugar, chili powder, coriander, paprika, and a pinch of salt into vegetable-tofu mixture; cook and stir until evenly coated and tofu is browned, 2 to 3 minutes.
3. 3 Mix tomatoes, mango, basil, cilantro, 2 tablespoons olive oil, juice of 3/4 lemon, juice of 3/4 lime, 1 tablespoon white sugar, oregano, and a pinch of salt together in a bowl until salsa is evenly combined.
4. 4 Spoon vegetable-tofu mixture into each corn tortilla; top each with mango salsa, about 1 tablespoon feta cheese, and 1 tablespoon yogurt.

By Kori

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
• ground beef
• dark beer
• butter
• monterey jack cheese
• jalapeno pepper

Instructions

1. 1 Preheat an outdoor grill for high heat and lightly oil the grate.
2. 2 Mix ground beef, beer, serrano pepper, and butter together in a bowl; form into 4 patties.
3. 3 Cook the burgers on the preheated grill for 5 minutes. Flip and continue cooking for 3 minutes. Top each burger with 1 slice Monterey Jack cheese and cook until burgers are no longer pink in the center and the juices run clear, about 2 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By James Grandin

Ingredients

• ✓ serrano pepper
• cucumber
• red onion
• lime juice
• salt
• pineapple
• avocado

Instructions

1. 1 Combine cucumbers, onion, serrano pepper, lime juice, and salt in a large bowl. Add pineapple and avocado; gently toss to combine.

By Jackie