- SERRANO CHILI PASTE:
- 8 3/4 pounds ground meat - (4 kilos)
- 6 green peppers
- 3 red peppers
- 10 carrots
- 3 onions
- 6 serrano chilis
- Some serrano chili paste (see below)
- 3 cans stewed tomatoes - (28 oz ea)
- 1 1/8 pounds raisins - (1/2 kilo)
- 2 cups green olives
- 2 cans black olives
- 20 serrano chilis - (to 25) whole, washed, with stems cut off
- 1 tablespoon salt and 1 teaspoon salt
- 2 tablespoons olive oil
- 2 cups white vinegar
Cook meat and sauce separately.
Brown meat. Add pepper but no salt. Olives will make the meat salty.
For the sauce, start out by sauteing the onion. Put stewed tomatoes in blender and puree very slightly. Add to onion. Add chopped carrots (chop in small quarter pieces) and chopped serranos -- very fine. After carrots cook awhile, add chopped green and red peppers. Cook for a few minutes until the peppers are tender.
Add sauce to meat. Stir in green olives. Taste for spiciness and add about a teaspoon (or more) of serrano paste for desired hotness. Let sauce cook for awhile. Add raisins. After raisins get plump, add black olives. Serve with corn and flour tortillas and beans.
For the Serrano Chili Paste: Blend chilis, salt, olive oil and vinegar together. Makes a very hot sauce! Good to use with meat, fish, soups, or to add some picante spiciness.
This recipe yields ?? servings.