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.
Archives
- Apple-Fennel Guacamole
- BLT Tacos with Green Chile Mayonnaise
- Boozy Ceviche with Adobo Verde
- “Brava” Steak
- Cazuela of Roasted Farmers Market Vegetables, Chicken and Tomatillos
- Cheesy Shrimp Tacos
- Chicken Pot Pie with a Roasted Tomatillo Sauce
- Cilantro-Green Chile “Chimichurri”
- Coconut Shrimp Ceviche
- Corn, Bacon, and Serrano Ramekins
- Fish in Tropical Aquachile
- Green Chile Adobo
- Green Chile Chorizo
- Green Chile Chorizo Tacos
- Herb Green Ceviche
- Lime-Cilantro Salad Dressing
- Mahi Mahi with a Seafood Mousse and Tomatillo Cream Sauce
- Mango Guacamole
- Mexico City-Style Quesadillas with Cheese and Chile or Mushrooms
- Pickled Tomatillo Salad with Little Gem Lettuce and Pumpkin Seeds
- Pico de Gallo
- Pork Chops Stuffed with Apples and Shiitake Mushrooms
- Pork with Roasted Tomatillos, Poblanos and Potatoes
- Roasted Tomato Serrano Sauce
- Scallop Aguachile
- Seared Sea Scallops with Roasted Tomatillos and Green Olives
- Shrimp and Scallop Ceviche Tostada
- Shrimp Ceviche Verde
- Shrimp in Aguachile
- Shrimp Tacos with Crispy Garlic and Salsa Mexicana
- Skirt Steak Skewers with Mexican “Chimichurri”
- Sun-Dried Tomato Guacamole
- Tangy Peanut-Avocado Salsa
- Toasted Pumpkinseed Guacamole
- Tomatillo Chicken with Chayote and Shiitake Mushrooms
- Turkey with Tomatillos, Mushrooms and Pasta Casserole
- Whole Grilled Fish with Green and Red Adobos
