8.12.2006

Serrano Surplus

Thanks to my parents' green thumbs, I now have sitting on my counter a giant box of heirloom tomatoes, eggplant, habaneros and green peppers — but a manageable amount to consume in a reasonable amount of time.

But of serrano peppers, there's a serious surplus. We've used them in guacamole and sauteed them with garlic and other peppers. Anyone have any other good suggestions for using up a serrano surfeit?

(Photo by Metrocurean.)

11 comments:

Anonymous said...

It won't require very much, but you might consider using a half teaspoon or so finely minced serrano peppers, along with the heirloom tomatoes and a green pepper, in a chilled gazpacho instead of hot sauce. (Don't forget to wear gloves when cutting them though.)

Amanda said...

Nice one. I just got my grandmother's gazpacho recipe today. It calls for Tabasco so maybe I'll try subbing it.

Anonymous said...

What about roasting the serranos and then either storing them in oil or the freezer for future use?

Anonymous said...

Agree with the "roast them" comment. A drizzle of olive oil and sprinkle of salt, into the oven on about 450. After they're mostly black, take them out, drop them in a zip lock bag and let the steam loosen the skins. After a little while, taken them out, remove skins, stem, seeds, etc. then drop in a jar and cover w/ good olive oil.

bilrus said...

A number of Thai recipes can use serranos interchangably with Thai chiles. I use them in making Chicken or Beef Kaprow - Garlic chiles, soy, fish sauce, sugar, your meat, stir fried with a handful of Thai basil thrown in at the end.

Amanda said...

Thinking this might be serrano week: make some Thai dishes a la Bilrus one night, mix up some gazpacho another night, and roast the leftover peppers to use later. Thanks all for the ideas.

Anonymous said...

why not make your own siracha? seems like that would keep in the refrigerator for a while.

bbhasin said...

slit your seranos lenghtwise, add an equal amount of ginger juliennes and an equal amount of lemon cut in eights, dredge with a LOT of salt and place in a clean glass jar. Place jar in the sun ( with the lid off) or a warm spot in your kitchen for afew days and you will have a good pickle which can last at room temp for along time.

Amanda said...

Beef kaprow last night! Thanks, Bilrus.

Natalie@theliquidmuse.com said...

Infuse them with vodka, my dear!! Nothing like a red hot martini...

Amanda said...

Leave it to the Liquid Muse to involve alcohol. ; )

I can keep it for a Bloody Mary bar!