My aunt has serranos coming out of her ears (not literally) and gave us a big bag full of them. They were all shades of green, orange and red and SUPER hot. To ensure this concoction was edible, we seeded some of them. We prefer things on the spicier side though so if you’re not so inclined you can totally tone it down by seeding more (or all, depending on the heat of your peppers and your tolerance for heat).
- 2 dozen serranos
- 4 medium sized tomatoes
- 2 elephant garlic cloves or 12 normal garlic cloves
- 1/2 a white onion
- salt/pepper to taste
- drizzle of olive oil
- 1/4 cup white vinegar
- 1/2 can fire roasted tomatoes
- pre-heat oven to 350º F
- halve and seed some of the peppers (depending on how hot you want it), drizzle w/ olive oil on a half baking sheet and roast for 30 minutes
- line another baking sheet and lay out the rest of the peppers, tomatoes, garlic (leave cloves in their skin) and onion (halve but leave in skin), drizzle with olive oil and sprinkle with salt and pepper and bake for 50 minutes
- remove and let cool
- in a food processor blend roasted chiles, tomatoes, garlic (w/out skin), onion (w/out skin), vinegar and the canned tomatoes until fairly smooth then taste and season to taste w/ vinegar and salt and pepper
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