A TASTE OF MEXICAN COOKING
Guacamole using a serrano pepper
The world of chilies are so much in the fore front of cooiking many recipes used today have some sort of pepper rather it's a American or Mexican or any other c
A TASTE OF Mexican Cooking
Invariably, the newcomer Mexican cooking I was in a state of confusion over chilies. Which chili is which? There are so many.
In Mexico, they are grown in an enormous variety of colors, sizes, shapes, and flavors. Not only are there so many varieties of chilies but chilies from the same plant can vary in piquancy from mild to hot. Yet each chili has a distant quality, and the only way to detect the differences between them is to try them all, perhaps by making the same simple tomato sauce repeatedly but using a different chili each time. Chilies belong in the pepper family, and two of the most popular varieties are the poblano chilies and the Serrano chilies.
The poblano chili is a large, dark green chili that is often peeled, seeded, and stuffed to make such dishes as chilies rellenos. It is not a particularly hot chili and our American bell pepper can be used instead. You can season an accompanying sauce with a hotter chili if you want the dish to be authentically piquant.
Serrano chilies, on the other hand, are small and fiery. They are used as a seasoning and a condiment for tortillas and enchiladas, in guacamole, and hot sauces. Serrano chilies can be found fresh in Mexican communities or purchased pickled in tins. If you can’t find Serrano’s you can substitute the cayenne chili which is that long skinny pepper available throughout the United States.
Most chilies are toasted and skinned. They are either stuffed or cut into slices. Small chilies may be left whole. If the seeds are veins are removed, the chili becomes less strong. When the seeds are toasted and ground, you have chili powder. Chili powder mixed with diced tomatoes and onions, seasoned with salt and pepper and perhaps some freshly chopped coriander leaves, makes a nice quick hot sauce that you can serve cold over tacos and enchiladas en closed with this article is a recipe using Serrano chilies that I want you to try, If you’re a pepper person I’m sure you will love it.
2 tablespoons finely chopped fresh cilantro leaves
2 teaspoons finely chopped yellow onions
2 teaspoons minced jalapeno or Serrano chilies, seeds and membranes removed, if desired
Kosher or coarse salt
2 large ripe Avocados, peeled and seeded
2 tablespoons cored, seeded, and finely chopped plum tomato
2 teaspoons freshly squeezed lime juice
Warm tortilla chips, for serving
Mash together 1 tablespoon of the cilantro, 1 teaspoon of the onion, 1 teaspoon of the chili, and 1/2 teaspoon of salt in the bottom of a medium-size bowl.
Add the Avocados and gently mash with a fork until chunky-smooth. Fold the remaining cilantro, onion, and chili into the mixture.
Stir in the tomato and lime juice, adjust the seasonings to taste, and serve with a basket of warm corn tortilla chips
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