Ingredients for Serrano Paste
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How to Make Serrano Paste
- Char 1 pound of serrano peppers in a cast iron skillet over high heat or under a broiler until the skin is blackened and blistered, turning occasionally. Be careful not to burn them.
- Remove the charred serranos from the heat and roughly chop them.
- In a mortar and pestle, combine the chopped serranos with 2 cloves garlic, 1 teaspoon ground cumin, 1/2 teaspoon sea salt, and 1/4 cup chopped cilantro. Grind until a thick paste forms.
- Gradually add 1-2 tablespoons of water, as needed, to reach your desired spreadable consistency.
- Taste and adjust seasoning as needed. Enjoy your fiery Serrano Paste! Use it to add a kick to tacos, soups, or any dish that needs a fiery punch.
- Store in an airtight container in the refrigerator for up to one week.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
2g
Fat
0g
Carbs
0g
