Thaw Spinach, rinse and squeeze out all remaining water by hand.
Chop serrano peppers.
Mix cream cheese, peppers, garlic, salt & pepper and heavy whipping cream with spinach.
Bake at 350 for 20 to 30 minutes or until dish looks like it is cooked all the way through.
Serve hot.
Place the banana peppers, jalapeno peppers, and serrano peppers into a large pot. Add
drain beans setting aside juices for later.
place beans, tahini, cumin, lime juice, honey, and serrano peppers into food processor
blend with 1/4-1-3 cup reserved liquid from beans until desired consistency
Serve with fresh veggies, pita chips, crackers, or on sandwiches.
he point of Liquid, the serrano peppers and the onion in the
re soaking prepare your serrano peppers. If using dried peppers, remove the stems
tems and seeds from the serrano peppers and finely chop both the
Roast, peel and dice Poblano peppers.
In a stock pot, combine cream cheese and velvetta on a low heat.
Stir occasionally until completely melted and smooth.
Chop green onions and tomatoes.
Small dice Serrano peppers, remove seeds.
Thoroughly clean and chop cilantro (removing sprigs from the main stem).
Combine all veggies together and add lime juice.
When cheese is melted and smooth, stir in all veggies.
Simmer until hot throughout.
In food processor, add diced peppers, juice of lime, entire can
red bell pepper, jalapeno peppers, and serrano peppers lengthwise and discard stems and
Cook Serrano peppers in a cast iron skillet on high heat 10 minutes or until blackened, turning peppers.
Combine Serrano peppers, tomatoes and next 7 ingredients.
Cover and refrigerate at least 1 hour before serving.
igh.
Cook the garlic, serrano peppers, and tomatillos on the hot
he Serrano Peppers and remove seeds.
Gently pinch open the Serrano peppers.
hite onion, bread crumbs, serrano peppers, chipotle peppers, and salt in a large
minutes.
Add bell peppers and serrano peppers, onion, and garlic. Continue
emove ends from Serrano Peppers.
Cook the tomatillos and Serrano peppers in pot
Place roma (plum) tomatoes and serrano peppers in a medium saucepan over medium high heat with enough water to cover. Bring to a boil. Boil 15 minutes. Remove from heat and drain.
Place roma tomatoes, serrano peppers, onion, cilantro and garlic in a blender or food processor. Puree about 30 seconds, or to desired consistency. Transfer to a medium serving bowl, and salt to taste.
hrow the onions garlic and Serrano peppers on top.
Pour the
eat. Add onion paste and serrano peppers; cook until oil separates, about
igh heat. Add tomato and serrano peppers. Roast in the dry skillet
ach jar with cucumbers, 4 serrano slices and one winter onion