Type what you have

Ingredients

• ✓ serrano pepper
• olive oil
• onion
• garlic
• anchovy
• red pepper flakes
• kosher salt
• white wine
• clam juice
• tomato
• oregano
• calamari
• parsley
• parmigiano-reggiano cheese
• pasta

Instructions

1. 1 Drizzle olive oil into a saucepan. Add onions, chile pepper, garlic, anchovy filet, red pepper flakes, and salt; place over medium-high heat. Stir and cook until onions and garlic just start to turn golden, 3 or 4 minutes.
2. 2 Stir in wine and simmer until wine is reduced by about half, 3 to 5 minutes. Add clam juice, tomatoes, and oregano. Bring to a boil, reduce heat to medium-low, and simmer gently for about 15 minutes.
3. 3 Gently stir in calamari and simmer until tender, 35 to 45 minutes. Remove from heat. Stir in parsley.
4. 4 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain.
5. 5 Stir some sauce into the hot, drained pasta. Serve in warm bowls topped with more marinara sauce and grated cheese.

By John Mitzewich

Ingredients

• ✓ serrano pepper
• parmesan cheese
• basil
• mozzarella cheese
• garlic basil spread
• mascarpone cheese
• hoagie bun
• black pepper
• salt
• marsala wine
• red bell pepper
• onion
• olive oil
• marinara sauce
• olive oil
• red pepper flake
• italian seasoning
• garlic
• egg
• marinara sauce
• sweet sausage
• ground beef
• milk
• bread crumb
• bread crumb

Instructions

1. 1 Preheat oven to 500 degrees F (260 degrees C).
2. 2 Combine soft bread crumbs, dry bread crumbs, and milk in a large bowl and allow to soak until the bread crumbs absorb most of the milk, about 10 minutes. Add ground beef, Italian sausage, 1 cup marinara sauce, eggs, garlic, Italian seasoning, and red pepper flakes and mix until thoroughly combined. Form into 16 large meatballs.
3. 3 Heat 1 cup olive oil in a large pot or Dutch oven over medium-high heat. Cook meatballs until browned, about 10 minutes. Transfer to a baking sheet and bake in the preheated oven until no longer pink in the center, about 10 minutes.
4. 4 Bring 1 cup marinara sauce to a simmer in a large saucepan over medium heat. Add cooked meatballs and heat through, about 5 minutes.
5. 5 Heat 1 tablespoon olive oil in a large skillet over medium-high heat; cook and stir onion, red bell pepper, and serrano pepper in the hot oil until onion softens, 5 to 6 minutes. Add Marsala wine, salt, and black pepper; cook until wine has evaporated and onion turns golden, about 10 minutes.
6. 6 Spread each hoagie bun with 1/4 cup mascarpone cheese and 1 tablespoon garlic basil spread. Place four meatballs and a spoonful of marinara sauce on top. Sprinkle each sandwich with 1 cup mozzarella cheese.
7. 7 Place sandwiches onto a baking sheet and bake in the preheated oven until cheese is melted and buns are toasted, about 5 minutes. Top each sandwich with 1/4 of the onion mixture; garnish each sandwich with 2 tablespoons of basil and 2 tablespoons of Parmesan cheese.

By Allrecipes

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

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
• tomatillo
• onion
• sour cream
• cilantro
• avocado
• garlic
• salt
• black pepper

Instructions

1. 1 Place tomatillos and serrano peppers into a medium pot and cover with water. Bring to a boil; reduce heat to medium-low and let simmer until tender, 15 to 20 minutes. Remove from heat, drain, and let cool, 15 to 20 minutes.
2. 2 Place cooled tomatillos and serrano peppers, onion, sour cream, cilantro, avocado, garlic, salt, and pepper into an electric blender and puree until almost liquid.

By cynthia

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
• garlic
• ginger root
• cilantro
• lime zest
• soy sauce
• sugar
• coconut milk
• chicken thigh

Instructions

1. 1 In a blender or large food processor, combine the garlic, serrano peppers, ginger, cilantro, lime zest, soy sauce, sugar and coconut milk. Process until smooth.
2. 2 Place the chicken into a large resealable bag, and pour the liquid from the blender in with it. Seal, and refrigerate for about 1 hour, turning once after 30 minutes.
3. 3 Preheat the oven's broiler. Place the chicken onto a broiling pan, and pour the marinade into a saucepan.
4. 4 Broil the chicken for about 10 minutes on each side, until browned and the juices run clear. While the chicken is cooking, bring the marinade to a boil. Simmer over medium heat for about 5 minutes, then remove from the heat.
5. 5 Place chicken onto a serving plate, and pour the sauce over it to serve.

By NANCHE30

Ingredients

• ✓ serrano pepper
• lime juice
• rice vinegar
• cilantro
• salt
• black pepper
• olive oil
• pineapple
• jicama
• baby green
• avocado

Instructions

1. 1 Whisk together the serrano pepper, lime juice, rice vinegar, cilantro, salt, and pepper in a large bowl. Slowly drizzle in the olive oil while continually whisking. Add the pineapple and jicama; toss to coat. Allow to sit 30 minutes to 1 hour.
2. 2 Place the spring mix in a large salad bowl; scatter the avocado over the lettuce; top with the marinated pineapple and jicama, drizzling the remaining vinaigrette over the salad. Serve NOW!

By Seattle Dad

Ingredients

• ✓ serrano pepper
• avocado
• heavy cream
• lime juice
• cilantro
• onion
• garlic
• salt
• white sugar

Instructions

1. 1 Blend avocado, cream, lime juice, cilantro, onion, serrano pepper, garlic, salt, and sugar in a blender until smooth. Chill for 1 hour before using.

By agonzalez

Ingredients

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

Instructions

1. 1 Place roma (plum) tomatoes and serrano peppers in a medium saucepan over medium high heat with enough water to cover. Bring to a boil. Boil 15 minutes. Remove from heat and drain.
2. 2 Place roma tomatoes, serrano peppers, onion, cilantro and garlic in a blender or food processor. Puree about 30 seconds, or to desired consistency. Transfer to a medium serving bowl, and salt to taste.

By Sabrina

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
• 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
• 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
• 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
• jalapeno pepper
• water
• garlic
• brown sugar
• salt
• white vinegar

Instructions

1. 1 Place jalapeño and serrano peppers into a blender with water, garlic, brown sugar, and salt. Pulse several times, them blend until smooth.
2. 2 Transfer puree into a large glass jar or pitcher. Cover container with plastic wrap and place into a cool dark location for 3 to 5 days, stirring and scraping down the sides once a day. The mixture will begin to bubble and ferment. Rewrap after every stirring and return to a cool, dark place until the mixture is bubbly.
3. 3 Pour fermented mixture back into the blender; add vinegar and blend until smooth. Strain mixture through a fine-mesh strainer into a saucepan, pushing as much of the pulp as possible through the strainer into the sauce. Discard remaining pulp, seeds, and skin left in the strainer.
4. 4 Transfer sauce into a small saucepan; bring to a boil over medium heat, stirring often, until reduced to your desired thickness, about 5 to 10 minutes.
5. 5 Let sauce cool to room temperature. The sauce will thicken a little when cooled. Transfer sauce to jars or bottles and store in the refrigerator.
6. 6 Enjoy!

By John Mitzewich

Ingredients

• ✓ serrano pepper
• peanut oil
• soy sauce
• black pepper
• skirt steak
• green pepper
• onion
• green onion
• ginger root
• spinach
• balsamic vinaigrette salad dressing

Instructions

1. 1 Whisk together the peanut oil, soy sauce, and pepper in a bowl; pour into a resealable plastic bag. Add the steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 12 to 24 hours.
2. 2 Cook and stir the steak and the marinade in a large skillet over medium heat. Stir in the bell pepper, onion, green onion, ginger, and serrano pepper. Cook until the steak is evenly brown. Serve over a bed of spinach with the balsamic vinaigrette.

By Steve Wortham

Ingredients

• ✓ serrano pepper
• tomatillo
• onion
• garlic
• cilantro
• salt
• chicken broth
• great northern bean
• chicken breast
• cumin
• salt
• hatch chile pepper
• jalapeno jack cheese

Instructions

1. 1 Place tomatillos, onion, serrano pepper, and garlic in a hot cast iron skillet and cook until blackened, turning frequently, 7 to 10 minutes. Peel garlic cloves and transfer to a blender. Add the blackened vegetables, cilantro, and salt; blend until smooth.
2. 2 Place chicken broth, beans, chicken, cumin, and salt in a slow cooker. Pour in blended salsa. Cook on High until chicken is tender, 3 to 3 1/2 hours.
3. 3 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place Hatch peppers with cut sides down onto the prepared baking sheet.
4. 4 Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 10 minutes.
5. 5 Remove 1 cup beans from the slow cooker; mash and stir back in. Remove chicken breasts and shred using 2 forks. Stir into the slow cooker. Peel broiled peppers and dice flesh into 1-inch pieces; add to the slow cooker. Sprinkle in Jack cheese.
6. 6 Cook until chili is warmed through, about 30 minutes more.

By Yoly

Ingredients

• ✓ serrano pepper
• butternut squash
• halloumi cheese
• red bell pepper
• radish
• red onion
• black olive
• za'atar
• turmeric
• mint
• olive oil

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine butternut squash, halloumi, bell pepper, radish halves, red onion, black olives, and serrano in a large bowl. Sprinkle za'atar, turmeric, and dried mint over the vegetables; mix to coat. Drizzle oil over everything and toss to combine. Spread out vegetables in a single layer on the prepared baking sheet.
3. 3 Roast in the preheated oven until the halloumi is brown and bubbly and the vegetables have softened and browned, about 18 minutes.

By Buckwheat Queen

Ingredients

• ✓ serrano pepper
• chorizo sausage
• bacon drippings
• potato
• onion
• salt
• black pepper

Instructions

1. 1 Cook chorizo in a large skillet over medium-high heat until turns dark red, 6 to 8 minutes, stirring frequently. Transfer chorizo to a bowl; set aside.
2. 2 Melt bacon grease in the same skillet over medium to medium-high heat. Add potatoes; cook and stir for 10 minutes. Add onion and serrano; cook and stir until potatoes are fork-tender, onion is translucent, and serrano is soft, 2 to 6 minutes more. Return chorizo to the skillet; stir until heated through. Season with salt and black pepper.

By Yoly

Ingredients

• ✓ serrano pepper
• rum
• soy sauce
• lime juice
• brown sugar
• garlic
• ginger root
• thyme
• salt
• white pepper
• hot pepper sauce
• chicken breast

Instructions

1. 1 In a bowl, mix the rum, soy sauce, lime juice, brown sugar, garlic, ginger, thyme, salt, pepper, hot pepper sauce, and serrano pepper. Pierce the chicken on all sides with a fork. Place chicken in a shallow container, and cover with the marinade. Seal container, and marinate chicken in the refrigerator 8 hours or overnight.
2. 2 Preheat grill for high heat.
3. 3 Lightly oil grill grate. Discard marinade and place chicken on the grill. Cook 8 minutes on each side, or until juices run clear.

By JRock

Ingredients

• ✓ serrano pepper
• cucumber
• red onion
• mint
• lime
• grapeseed oil
• sugar
• salt
• black pepper

Instructions

1. 1 Toss cucumber, serrano chile pepper, red onion, and mint together in a bowl. Pour lime juice and grapeseed oil over the cucumber mixture; toss to coat. Add sugar, salt, and black pepper; stir.
2. 2 Cover bowl with plastic wrap. Refrigerate for 1 hour.

By delish-dish

Ingredients

• ✓ serrano pepper
• olive oil
• onion
• bell pepper
• garlic
• cumin
• turmeric
• cayenne pepper
• tomato
• black bean
• tomato sauce
• green onion
• lime juice
• salt
• brown sugar
• cilantro

Instructions

1. 1 Heat olive oil over medium heat in a skillet; add onions and cook and stir until they begin to brown, about 5 minutes. Raise the heat to medium-high and add bell pepper, serrano pepper, garlic, ground cumin, ground turmeric, and cayenne pepper to onion, cook and stir until fragrant, about 1 minute.
2. 2 Mix diced tomatoes, black beans, tomato sauce, green onion, lime juice, salt, and brown sugar into onion mixture; bring to a boil, reduce heat to low and simmer until flavors combine, about 30 minutes.
3. 3 Remove from heat and top with cilantro.

By Roxana M

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
• 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
• vegetable oil
• chicken breast
• green cardamom pod
• garlic
• black peppercorn
• cinnamon stick
• ginger paste
• garlic
• tomato
• water
• paprika
• fenugreek leaves
• salt
• butter
• cream

Instructions

1. 1 Heat the oil in a skillet over medium heat; cook and stir the chicken in the hot oil until completely browned, about 5 minutes. Set aside.
2. 2 Wrap cardamom pods, cloves, peppercorns, and cinnamon stick in cheesecloth and secure with elastic or twist-tie.
3. 3 Blend the serrano peppers, ginger paste, and garlic paste together in a blender until smooth; add the crushed tomatoes and blend again until integrated. Transfer the mixture to a saucepan; add the water, paprika, and the spice bundle to the saucepan. Bring the mixture to a boil; reduce heat to medium-low and simmer until the volume of the liquid reduces to about half. Add the browned chicken to the liquid and stir. Cover the saucepan and simmer until the chicken is no longer pink in the center, about 15 minutes. Stir the salt and fenugreek seeds into the mixture and continue simmering another 5 minutes. Remove the bundle of spices and discard. Stir the butter and cream into the mixture; simmer until the butter is melted completely, 3 to 4 minutes. Serve hot.

By LUNACITY

Ingredients

• ✓ serrano pepper
• chicken breast
• garlic salt
• black pepper
• paprika
• olive oil
• garlic
• worcestershire sauce
• soy-based liquid seasoning

Instructions

1. 1 Season chicken with garlic salt, black pepper, and paprika. Marinate for 15 minutes.
2. 2 Heat oil in a pan over medium heat. Add garlic and saute until almost brown, about 1 minute. Add chicken and mix to keep garlic from burning. Add Worcestershire and liquid seasoning. Reduce heat and let simmer until chicken is almost no longer pink in the center, 5 to 7 minutes. Stir in serrano pepper and simmer for another 2 minutes. Transfer to a serving dish.

By Beashi

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