Top Rated Serrano Pepper Recipes

This classic molcajete recipe comes from famed Latin chef Richard Sandoval, and despite it being a chef recipe, it's easy. Using store-bought tomato salsa as a base, it uses fresh tomatoes and spicy serrano peppers to make it fresh and bright. 
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tilapia ceviche
Looking for a Latin-inspired appetizer dish to help liven up weeknight dinners? Then you'll want to try this easy tilapia ceviche (which we call "The 214 Ceviche" at the restaurant) that you can make ahead. The base mixture sits in the refrigerator for just 45 minutes, which frees you up to work on main dishes and sides.
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Best tequila cocktails
The consumer is placing more value on drinking well-crafted cocktails now. More places are pairing tequila with spice-forward ingredients, like peppers.
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Blood oranges are always just a little bit better than the regular kind (such a lush color!), and a spicy margarita is just a little bit better than a regular one. This margarita has it all. Click here for more of Cinco de Mayo: The Best Drinks
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Ceviche
Suggested Wine Pairing: Ceja Carneros Chardonnay and Ceja Carneros Pinot Noir Ceviche is a raw seafood dish that has been "cooked" in citrus (usually lime) juice. This citrus marinade firms up the fish and gives it a solid coloration. These details make it a very different dish from raw sushi. Many people feel safer eating ceviche, as its citrus preparation is believed to kill any diseases carried by fish. Ceviche recipes vary widely depending on the seafood and accessories available in the area. Some ceviches are packed with full-bodied octopus and dogfish; others are lighter with the more delicate scallops and baby shrimp. The seafood is often paired with flavorful chiles and fresh herbs. The long marinade period blends the tastes together. Ceviche is best made with extremely fresh fish. However, if you cannot access the best fresh fish, choose fresh frozen seafood for your ceviche. 
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Fair warning: this salsa can be addictive! I first tasted it in Ixtapa, Mexico, and after that, I had to figure out how to make it myself at home. Fortunately it is actually a very simple salsa, and tastes so great with a bowl of tortilla chips and a nice cold beer on a sunny day. The creaminess of the avocados combined with the pop of spice from jalapeños and serranos make this salsa irresistible. Use this salsa to top tacos, gorditas, or sopes. 
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Here’s an award-winning lamb recipe from Rhett Blankenship, a 33-year veteran with the Dallas Fire-Rescue department. He won out against all competitors in the Tabasco Cook & Ladder Recipe competition, whose judges included Mario Batali.Click here to see America’s Best Firehouse Chefs.
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Tracy's Homemade Sriracha
I put sriracha sauce on everything, so I was dismayed to find added preservatives and thickening agents on the ingredient list of the brand I use. This inspired my contribution to the October #Unprocessed challenge: a recipe for healthy homemade sriracha. My favorite seasonal sriracha application is mixing it with peanut butter and cinnamon and smothering roasted squash with the mixture. Enjoy! Click Here to See More Sriracha Recipes
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Chunky Guacamole with Serrano Peppers
Among all the dishes I make, this one is definitely a favorite. This is why the batch is so big — no one can stop eating it! I have a few tricks that give my guacamole great flavor and texture. First and most important, I use lemon, not lime, juice. Lemon has a little sweetness that brings out all the other flavors. Also key is that I never skimp on the lemon or the kosher salt. I sometimes laugh that I basically make a salty lemonade for the avocado and other ingredients to swim in — trust me, it makes all the difference! Serrano peppers give it a great kick, much better than jalapeños. And finally, never stir as you add each ingredient to the bowl or the guacamole will become too watery. This is especially beautiful served in a dish that shows off the guacamole’s green, white, and red, such as a molcajete — a Mexican mortar and pestle — or a bright and fun serving bowl. Serve with tortilla chips for an appetizer or on top of steak. Click here to see the Best and Worst Celebrity Cookbooks story. 
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Shrimp Guacamole
Chef Chef Betty Vazquez, who hails from the historic port town of San Blas in Riviera Nayarit, naturally incorporates the sea into her guacamole. Fresh grilled shrimp makes the dish a meal in itself. They add the shrimp because of the abundance of the product there, like in Oaxaca  does with the grasshoppers! Click here to get more recipes for your Cinco de Mayo celebration!
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As much as we hate to insult the healthy white meat, sometimes a turkey burger needs a little help in the taste department, which is exactly what Gaby Dalkins, author of Absolutely Avocados, did with this recipe. Her bacon-cotija guacamole is the perfect, flavorful complement to the juicy turkey burgers, and we’re convinced that we’ll be using it for a lot more than our burgers.Click here to see 50 Best Burger Recipes
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Cactus Salad with Portobello Mushrooms
The Cactus Salad with Portobello Mushrooms is a unique and savory salad offered at Talavera Restaurant, an authentic Mexican destination in Miami's Coral Gables. One of the restaurant’s most popular dishes, the Cactus Salad is anything but ordinary with its flavorful mix of cactus, spinach, feta cheese, and fresh mushrooms. This salad is perfect for those looking to keep things healthy and light on Cinco de Mayo. See all mushroom recipes. Click here to see Healthy Recipes for Cinco de Mayo.
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