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DPChallenge Forums >> General Discussion >> What to do with Serranos
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09/01/2007 01:43:16 PM · #1
I've been growing Serrano peppers this season and I'm thinking the season is just about done. The peppers did not change color much, except from a dark green to a light green. I've heard if you let them ripen they will be sweeter, but I'm not sure that's going to happen with our fairly mild summers.

So now I have 20-30 peppers and wonder what to do with them. I was thinking of making some salsa, but I'm open to other ideas. Are green serranos worth more than just heat?

Does anybody know a good mango or cranberry salsa recipe?

Message edited by author 2007-09-01 13:44:05.
09/01/2007 01:46:52 PM · #2
Why not pickle them?
09/01/2007 01:47:08 PM · #3
I've used them to replace jalapenos in guacamole (use from one to four depending on heat factor). To me they have a ton of flavor. salsa is also a great idea!
09/01/2007 01:54:38 PM · #4
Originally posted by Spazmo99:

Why not pickle them?

Got a recipe?
09/01/2007 02:00:00 PM · #5
i don't know, but reading this got me very very hungry.
09/01/2007 02:05:20 PM · #6
serrano's are a little smoky flavored too, but not as much when they're green, i like to slice them and top a cream cheese bagel with them...they are great in guacemole or salsa too...or chili
09/01/2007 02:08:48 PM · #7
make some chili...
09/01/2007 02:11:30 PM · #8
does anybody know if serranos ripen with ethylene gas?
09/01/2007 02:15:52 PM · #9
You can roast them, and mellow the flavor. They freeze well after roasting, then you dice 'em up and use in stuff. You can make serrano/garlic vinegar, by heating good vinegar, adding the chiles and garlic (roasted garlic if you like), then decanting into a clan jar. Let sit covered for 1 week. Then strain out the garlic/serranos and add a couple fresh chiles and a fresh garlic clove and refrigerate.

To pickle serranos, try making a vinegar/thyme/garlic liquid, simmer it, add thin-sliced carrots and onions, and coarsely sliced serranos, cook until carrots crisp-tender, and refrigerate in plastic or glass.

09/01/2007 02:16:34 PM · #10
Originally posted by DrAchoo:

does anybody know if serranos ripen with ethylene gas?

Yes, but it isn't the same flavor as sun-ripening.

09/01/2007 04:15:27 PM · #11
I made a batch of mango salsa: mango, silantro, tomato, red onion, serrano, lime. It's pretty sweet. Actually it could take some more serrano, but I won't push it early in the season. :)
09/01/2007 04:29:55 PM · #12
You can cold pickle the peppers. They usually get a lot hotter, but man, they're good.

I'd peel a bunch of garlic, leaving the cloves intact. Since you only have a few peppers, you can make maybe two jars. Make sure the peppers are really clean and dry and not damaged.

Then take good vinegar - red wine, apple cider - something with a good amount of acidity, and sugar (I like to use brown), salt, celery seed, or mustard seed, bring it all to a boil and stir to dissolve sugar and salt. Pour over your garlic and peppers in the sterilized jars. Screw lids on tightly and put in the fridge for - oh - at least 10 days.

Proportions - say you have 4 cups vinegar, 1 cup sugar, tablespoon salt, tablespoon seeds.

You can keep adding stuff to the pickling brine - more peppers, more garlic. Pickled garlic is the bomb and will add a lot of flavor to the peppers.

Good luck.

Message edited by author 2007-09-01 16:30:54.
09/01/2007 04:56:29 PM · #13
Originally posted by DrAchoo:

Does anybody know a good mango or cranberry salsa recipe?

Chef Allen is renowned here in Miami for his creative dishes using tropical fruit such as Mangoes. Here is a link to his famous (seriously) mango salsa. I've had it many times year after year at the Mango Festival at Fairchild Tropical Botanical Gardens.
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