Serrano Salsa

Mille® 's Note:

Wonderful topping for tacos, hot dogs, hamburgers, etc., etc.

• Total Time: 50 mins
• Prep Time: 40 mins
• Cook Time: 10 mins

Ingredients:

Serves: 24

Yield: 1.0 quart

• 3 tablespoons olive oil
• 4 teaspoons seeded and minced serrano chilies
• 5 teaspoons fresh minced garlic
• 2 ½ cups choppedvidalia onions or 2 ½ cups Spanish onions
• 1 ¼ cups diced yellow peppers
• 5 tablespoons no-added-salt tomato paste
• 1 teaspoon dark brown sugar
• 1 ½ tablespoons chopped fresh oregano
• 3 tablespoons fresh coriander (cilantro)
• 2 ½ cups fresh tomatoes , peeled,seeded and medium chopped
• 2 tablespoons cider vinegar
• 1 teaspoon freshly ground black pepper
• 3 teaspoons kosher salt
• 1 (3 ounce) jar small capers , drained (optional)

Directions:

1. Add olive oil to a medium-sized sauté pan.
2. Place over medium-high heat.
3. When oil is hot, stir in Serrano chilies and garlic.
4. Sauté for about 1 minute, stirring often so garlic does not burn.
5. Add onion and sauté for 1 to 2 minutes.
6. Add yellow pepper, sauté for 1 minute.
7. Stir in tomato paste, brown sugar, oregano and coriander; cook for 1 minute.
8. Add tomatoes, vinegar, salt, pepper and capers.
9. Turn up heat to high and bring sauce to slight boil; remove from heat immediately.
10. The vegetables should retain crispness.
11. Chill thoroughly before serving.

Reviews

[Chef #941307]

Great flavor to the salsa, but it didn't seem very hot to me. I even doubled the amount of serranos used. Next time I'll leave the seeds and stems in to kick it up a bit. Overall great combination of flavors make up for the lack of heat.