Fried Serrano Chile Salsa Recipes

Steps:

• Heat oil in a medium Dutch oven or other heavy pot over high. Add onion, garlic, and chiles. Reduce heat to maintain a low simmer and cook, stirring occasionally, until onions are translucent, chiles are blistered, and garlic is golden around the edges, about 10 minutes. Using a slotted spoon, transfer vegetables to a blender or food processor and let cool 10 minutes.
• Add peanut butter, bouillon, and ½ tsp. salt to blender and purée. Remove small inset lid from top and, with the machine on the lowest setting, slowly pour in half the cooking oil (1 cup). Blend until salsa is velvety and emulsified. (Discard remaining oil or strain and reserve for another use, such as frying eggs or cooking the mushrooms for these tacos). Taste salsa and season with more salt if needed.
• Transfer to a small bowl and top with peanuts just before serving.
• Do ahead: Salsa (without peanut topping) can be made 2 weeks ahead. Cover and chill.

Steps:

• Heat oil in medium saucepan over medium-high heat. Fry chiles until blistered, about 3 minutes. Remove chiles from oil. Cool chiles and chile oil completely.
• Line large skillet with foil; heat over medium heat. Add onion and cook until softened and blackened in spots, about 5 minutes per side. Cool.
• Cut stems off chiles. Combine chiles, onion, garlic, salt, and 2 tablespoons chile oil in blender; chop finely. With blender running, slowly drizzle in remaining chile oil and blend until thick. (Can be made 1 day ahead; cover and chill.)

Steps:

• In a bowl, mix the serranos, onion, and lime juice; let marinate about 10 minutes.
• Add the remaining ingredients and mix well.
• Refrigerate; serve cold.

Steps:

• In a medium bowl, combine the onion, bell pepper, serrano chile, lime juice and cilantro, and mix well. Season to taste with salt.

Steps:

• Bring a medium pot of water to a boil and cook tomatillos 6 minutes. Add garlic and cook with tomatillos for 2 minutes more. Drain and rinse with cool water.
• Add tomatillos, garlic, chiles, lime, oil, salt, cumin, and cayenne to a blender or the bowl of a food processor and process until combined but slightly chunky. Add cilantro and onion and lightly pulse to combine. Texture should remain slightly chunky. Season with salt if necessary.
• Do Ahead
• Salsa can be made 5 days ahead. Chill in a resealable container.