Raw salsas are quick and easy to make and are a great compliment to your steak or chicken. This is one of those salsas, with no boiling or roasting needed. If you don’t have Serrano peppers and can only find Jalapeños, those will work fine as well.
In my hometown of Tampico, Tamaulipas, serrano peppers are the daily fare in most households,where a salsa that uses only serrano peppers is the norm. The salsa is made
according to cook preference, you could either roasted, boil or fried the peppers and process with the molcajete or the blender. But the ingredients are always the same, peppers, water and salt. You can check other version of this salsa HERE.
Serrano Peppers are named after the “Sierras” (mountains) of the central states of Puebla, Hidalgo, and Estado de Mexico; this is where this pepper was originally cultivated, but nowadays it’s harvested in different regions around the country. This hot pepper is widely used, either cooked, roasted, fried or raw. It is common to add it whole to soups (like “Caldo de Pollo” or “Beef Soup”), rice, or some other stew. It can also be placed at the dinner table raw (either whole or in bits) to be eaten while dining. The Serrano Peppers are also used for salsas and guacamole. When this pepper matures, it changes to a bright red color. When dried it is know as “Pico de Pajaro” (bird beak).
INGREDIENTS FOR 3/4 CUP OF SALSA
- 6 Serrano peppers, chopped
- 1 Small garlic clove, chopped
- 1/2 cup of water
- salt to taste
2. Process until you have a smooth sauce. Season with salt and serve. Keeps refrigerated for up to 4 days. It is great for tacos and grilled meats.