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recipes / ingredients / Fresh Chiles: Serranos

Fresh Chiles: Serranos

FINDING:
Most groceries, though Mexican groceries frequently have the greatest variety.

CHOOSING:
Unblemished chiles that are not shriveled are the highest-quality ones.

STORING:
In the refrigerator, loosely wrapped for 2 weeks or more.

Tacos

Green Chile Chorizo Tacos

Ceviches

Ceviche Verde

Tostadas

Caesar Salad Tostadas with White Anchovies and Garlicky White Beans

Tacos

Marketplace Tacos

Salsas

Pico de Gallo

Ceviches

Coconut Shrimp Ceviche

Tacos

BLT Tacos with Green Chile Mayonnaise

Aguachiles

Scallop Aguachile

Salads

Pickled Tomatillo Salad with Little Gem Lettuce and Pumpkin Seeds

Tostadas

Shrimp and Scallop Ceviche Tostada

Pantry Seasonings

Green Chile Adobo

Pork

Pork with Roasted Tomatillos, Poblanos and Potatoes

Whole Grilled Fish with Green and Red Adobos

Guacamoles

Apple-Fennel Guacamole

Guacamoles

Toasted Pumpkinseed Guacamole

Guacamoles

Sun-Dried Tomato Guacamole

Salsas

Tangy Peanut-Avocado Salsa

Tacos

Shrimp Tacos with Crispy Garlic and Salsa Mexicana

Ceviches

Shrimp Ceviche Verde

Starters

Mexico City-Style Quesadillas with Cheese and Chile or Mushrooms

Fish

Mahi Mahi with a Seafood Mousse and Tomatillo Cream Sauce

Guacamoles

Mango Guacamole

Ceviches

Herby Scallop Ceviche

Chicken and Other Poultry

Chicken Pot Pie with a Roasted Tomatillo Sauce

Beef

“Brava” Steak

Shellfish

Seared Sea Scallops with Roasted Tomatillos and Green Olives

Pork

Pork Chops Stuffed with Apples and Shiitake Mushrooms

Chicken and Other Poultry

Cazuela of Roasted Farmers Market Vegetables, Chicken and Tomatillos

Aguachiles

Fish in Tropical Aquachile

Tacos

Cheesy Shrimp Tacos

Chicken and Other Poultry

Turkey with Tomatillos, Mushrooms and Pasta Casserole

Starters

Skirt Steak Skewers with Mexican “Chimichurri”

Aguachiles

Shrimp Aguachile

Essential Preparations

Roasted Tomato-Serrano Sauce

Pork

Green Chile Chorizo

Chicken and Other Poultry

Tomatillo Chicken with Chayote and Shiitake Mushrooms

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