RECIPE WITH SERRANO PEPPERS RECIPES
SERRANO PEPPER BURGERS RECIPE | MYRECIPES
Florida Georgia Line's songwriter friend Craig Wiseman shared his recipe with the band. The secret? Grill-roasted peppers that add spicy heat and a touch of sweetness and smoke to juicy burgers. Use your favorite peppers, including milder Anaheim, Cubanelle, bell, or poblano.
Provided by Craig Wiseman
Total Time 1 hours 0 minutes
Yield Makes 12 servings
Number Of Ingredients 9
Steps:
- Light 1 side of grill, heating to 350° to 400° (medium-high) heat; leave other side unlit. Toss together peppers and olive oil. Arrange peppers in a grill basket or on an aluminum-foil tray over unlit side, and grill, covered with grill lid, 10 to 15 minutes or until peppers begin to shrivel. Transfer peppers to lit side of grill, and grill, covered with grill lid, 8 to 10 minutes or until lightly charred, turning halfway through. Remove from grill to a wire rack, and cool completely (about 15 minutes).
- Remove and discard stems; slice peppers in half lengthwise. Remove seeds, and sprinkle peppers with desired amount of salt.
- Preheat both sides of grill to 350° to 400° (medium-high) heat. Shape ground chuck into 12 patties; sprinkle with desired amount of salt and pepper. Grill patties, without grill lid, 4 to 5 minutes on each side or to desired degree of doneness. Place 2 to 3 pepper halves on each patty; top with cheese. Grill, covered with grill lid, 1 to 2 minutes or until cheese melts.
- Butter buns, and toast on grill. Serve patties on toasted buns with desired toppings.
SERRANO HOT SAUCE RECIPE | MEXICAN PLEASE
Here's an easy recipe for a wicked batch of Serrano Hot Sauce! With a half pound of Serranos you'll get two 5 oz. bottles worth of delicious, fiery hot sauce. Note: instructions not designed for long term canning.
Provided by Mexican Please
Categories Side Dish
Prep Time 10 minutes
Cook Time 10 minutes
Yield 24
Number Of Ingredients 12
Steps:
- Give the Serranos a good rinse and de-stem them. Be sure to wash your hands after handling them. More tips on handling hot chiles.
- Saute a roughly chopped 1/4 onion and 1 whole, peeled garlic clove in a glug of oil over medium heat.
- Once the onion is browning you can add 1 teaspoon Mexican oregano, some freshly cracked black pepper, and 1/4 teaspoon cumin (optional). Briefly cook until fragrant and then add the de-stemmed Serranos, 1/2 cup white vinegar, 1/4 cup water, and 1/2 teaspoon salt. You can optionally add a rinsed and de-stemmed Habanero pepper. Bring to a simmer and then add everything to a blender.
- Add 8-10 sprigs cilantro and the juice of 1 lime to the blender. Combine well or to your desired consistency. I usually leave it a bit chunky but you can always blend it thinner.
- Add mixture to two 5 oz. bottles or a small Mason jar. Store in the fridge where it will keep for weeks at a time.
Nutrition Facts : Calories 5 kcal, CarbohydrateContent 1 g, ProteinContent 1 g, FatContent 1 g, SaturatedFatContent 1 g, SodiumContent 50 mg, FiberContent 1 g, SugarContent 1 g, ServingSize 1 serving
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From doseofshivs.com
Category Side Dish
Cuisine American
From doseofshivs.com
Category Side Dish
Cuisine American
- Use condiment in sandwiches, burgers, pizzas, Asian or Mexican dishes.
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I learned this from a friend at work, Leo, whose wife made this fresh every week. This is for the true chile head. A good taste, you don't need a lot of this to set your tongue on fire.
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Reviews 5.0
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From tasteofhome.com
Reviews 3.7
Total Time 04 hours 20 minutes
Category Appetizers, Dinner
Calories 141 calories per serving
From tasteofhome.com
Reviews 3.7
Total Time 04 hours 20 minutes
Category Appetizers, Dinner
Calories 141 calories per serving
- Using a sharp knife, cut through the two chicken wing joints; remove and discard wing tips. Place remaining wing pieces in a large resealable plastic bag. Add flour; seal and shake to coat. Transfer chicken to a 4- or 5-qt. slow cooker coated with cooking spray., In medium bowl, combine remaining ingredients; pour over chicken. Cook, covered, on low until chicken juices run clear, 4-5 hours. If desired, top with chives and serve with ranch dip.
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