Popajack was asking what to do with serrano chili's.
I know this site is for smokin'.. however, salsa goes with smoked foods anyday, IMHO. I like to add a Serrano to my salsa for a decent kick. I call this Gringo Salsa because it's been my observation that most Mexicans don't season their food hot. They like their chili's but tend to eat them separately. It's only us gringo's that have to have hot Mexican food.
Here's the way I make my salsa.
Fresh Gringo Salsa
Ingredients:
6 Roma Tomatoes
3 cloves of crushed garlic
1 lemon or lime
1/2 onion
Jalapenos (1-2)(OR 1 Jalapeno & 1/2 -1 Serrano)
1/2 cup Cilantro
1/2-1 Cup Green Cabbage
1 T EVO (Extra Virgin Olive Oil)
Salt
In a food processor..
6 Roma tomatoes.. chop to your desired consistency. Put aside in a container.
Chop cabbage and garlic to desired consistancy. Put in bowl with tomatoes.
Chop jalapenos and cilantro to desired consistancy.. or 1 jap and 1/2 serrano. (add more or less jalapeno and/or serrano to your taste/tolerance). Put in bowl with tomatoes and cabbage.
Chop garlic, onion, and oil and add to rest of ingredients.
Stir in salt to taste. Let flavors marry for a few hours if you can wait.
Find a good tortilla chip and you are on your way to a great appetizer. If you like lime or jalapeno flavored chips you may have further adjusting of the salsa. For this salsa I like plain salted chips.
You'll have to adjust garlic, onion and chili's to suit your taste. I like a chunky salsa with a fair amount of kick. I don't build this like a picante sauce, but you can process all ingredients to a soupy texture if like it more like a dip. Also, I add the cabbage for a bit more crunch. It can be left out with little change in flavor. Many Mexicans use no cabbage.. others use it. It's your choice.
Bon Appetit
WeeWilly
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