How do you cook Serrano?
This tomato serrano salsa is one of our favorites, perfect to accompany a lot of recipes as well as being very cheap, especially if you have red tomatoes in your garden, and so tasty that it is highly used in all the kitchens of the world, our sauce proposal of serrano tomato is gluten-free and recommended for vegans.
For the Serrano tomato sauce to be excellent, it must have the exact amount of each ingredient; it must not be too liquid or too thick, with a proportion of acidity that does not bother, but that the flavor of its main component, the tomato, is noticeable. We will show you a 100% suitable sauce because it can be helpful in some lentils and maybe another day with some pasta, pizza, fish, chicken or even just a good piece of bread.
Although this proposal is a basic sauce of Mexican food where a recipe as popular as it can have many variants, in our home, we use the tomato from Galicia because the product has to be of excellent quality for the sauce to be tremendous. We recommend them, although in Madrid there are a couple of very good greengrocers where you can find high-quality vegetables and fruit. Here we leave you one more of the many recipes to make serrano tomato sauce.
Preparation time: 15 minutes
Cooking time: 10 minutes
Serrano Salsa Recipe
2 or 3 serrano peppers
1 can (28 ounces) of whole tomatoes, undrained
3 garlic cloves
1 medium onion, quartered
1 large bunch of fresh cilantro, including stems, plus 1/4 cup fresh cilantro leaves
2 tablespoons of freshly squeezed lime juice.
1/2 teaspoon cooking salt, plus extra for seasoning
Are serrano pepper hot?
1.- Fill a small pot with water and add the serrano. Bring to a boil over medium heat and cook until the pepper turns grayish-green 10 to 12 minutes. Strain, remove stems, and store.
2.- Beat 2 serranos in a blender. Add the tomatoes, onion, cilantro, garlic, lime juice, and salt, and pulse to combine. Season and taste with additional salt, if necessary. If desired, add serrano chile to achieve desired heat level, and puree until thoroughly combined.
3.- Pour the sauce into an airtight container and take it to the refrigerator to chill until ready to serve.
For this preparation, we usually buy a box of about 5 kilos and the riper the tomato is, so we can make perfect preserves for the whole year, hot or cold, with them we prepare thousands of recipes. To conclude, we have a couple of recommendations that will help you use this product:
First: In the summer months, you can try swapping canned tomatoes for three or four juicy tomatoes from the garden. Just be sure to core and grate them for even more flavor, but first roast them in a preheated-oven for about 10 minutes, turning halfway through.
Second: Tomato sauce has a very beneficial substance called lycopene; it is the pigment that gives it its red color; this substance reduces cholesterol levels and the incidence of specific eye ailments. Health professionals recommend homemade tomato sauce as part of our Mediterranean diet.
So we can only recommend that you prepare this recipe at home; as always, it will be yummy.