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Salsa Doce Chiles

DiningDiva Jan 20, 2011 05:18 PM

Definitely not for the faint of heart. Check out this short little video


even though it's in Spanish, you'll get the drift pretty easily as the demonstration on how to prepare this salsa progresses

12 chiles serrano (and notice, they are not seeded
)about 1/2 a lime peel and the juice of 2 limes
a little salt, a little pepper
about 1/2 cup of oil

I'm not a heat wimp but I can not fathom using 12 serranos in a salsa that only yields a little bit. Incindiary :-)

  1. l
    LongIslandChef Jan 20, 2011 05:59 PM

    I get the feeling that my stomach wouldn't thank me after something like that...Not to mention I'd have no taste buds left lol...

    1. bushwickgirl Jan 21, 2011 01:34 AM

      Whew, tu salsa de doce chiles esta muy caliente. =>Wiping sweat from brow>=. Some serious carbs woud have to accompany that salsa.

      1. Veggo Jan 21, 2011 02:30 AM

        Great with migas and huevos motulenos. And a breakfast beer.

        1 Reply
        1. re: Veggo
          DiningDiva Jan 21, 2011 08:48 AM

          :-) Too true

        2. alanbarnes Jan 21, 2011 07:31 AM

          Love the video - she takes a bite, gets all choked up, and is turning red as they cut to commercial. Picosisima indeed!

          3 Replies
          1. re: alanbarnes
            Naco Jan 21, 2011 07:41 AM

            I laughed at that too. The best part is the description underneath the video:

            "Esta salsa acompaña muy bien las carnes asadas, aunque el limón disminuye el picor es una salsa muy picante."

            "Even though the lime reduces the spiciness, this is still a very spicy salsa".

            You think?

            1. re: Naco
              Veggo Jan 21, 2011 08:09 AM

              por seguro

              1. re: Naco
                paulj Jan 21, 2011 08:25 AM

                Reminds me of comida corrida (businessman's lunch special) we had years ago in Zacatecas. The entre was a steak covered in a green salsa like this. We had to scrape it all off to achieve a tolerable heat level.

                At one home, on the same trip, our host liked to snack of serranos dipped in salt.

            2. g
              gordeaux Jan 21, 2011 07:43 AM

              That would be good eats as a topping salsa for a lower fat food - like a grilled fish or chicken taco.

              2 Replies
              1. re: gordeaux
                Veggo Jan 21, 2011 08:12 AM

                Demasiado picante for a good fish, too strong. Pollo? Have at it. Lechon, tambien.

                1. re: Veggo
                  DiningDiva Jan 21, 2011 08:50 AM

                  It might work with a stronger or firmer fleshed fish. I'm thinking a little bit might be fine with salmon, halibut or dorado. Shrimp might hold up to it pretty well too. LIke your lechon suggestion.

              2. luckyfatima Jan 21, 2011 08:48 AM

                I love this sauce. I actually make something similar with roasted skinned jalapeños, lime, salt, garlic, oil, and a dash of egg yolk. And yes, it is also fiery. Must try it with serranos and peel of lime and see the difference. Thanks for sharing.

                1. mucho gordo Jan 21, 2011 09:12 AM

                  Serrano chilis are my preferred choice. They aren't really THAT hot when compared to a habanero and I've had hotter jalapenos. I like the fact that, even when cooked, they have a garden-fresh crunch when you bite into them. I use sliced serranos in my asada tacos and chili burritos. I will definitely try this salsa recipe.

                  2 Replies
                  1. re: mucho gordo
                    DiningDiva Jan 21, 2011 09:18 AM

                    Post back on how it works out. I really like the flavor of serranos.

                    1. re: DiningDiva
                      mucho gordo Jan 21, 2011 09:29 AM

                      Will do. I'll be making it this next week.

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