A fun alternative to the classic red sauces. This sauce has a base of fresh-squeezed pineapple juice with the fresh flavors of tomatillos and Serrano pepper. A great addition to dips and mixes — as well as a mainstay condiment.
Black Bean Dip
1 can | black beans, drained & rinsed
1 can | fire roasted tomatoes, drained
1 ct | orange bell pepper, cored and diced
4 ct | green onions, sliced thin
⅔ cup | feta
⅓ cup | Italian parsley, fresh chopped
¼ cup | Serrano Green
Gently mix all ingredients together (keep the feta chunk size larger). Serve with tortilla chips.
Green Sriracha Bread Pudding
This makes an excellent substitution for traditional stuffing around the Holidays.
croissants or bread | 8 oz
zucchini, grated & drained | 2 cup
whole milk | 1-1½ cup
large eggs | 3 ct
sheep’s milk feta | ½ cup
kosher salt | ½ tsp
Serrano Green Sriracha | 2 Tbsp
Italian leaf parsley, chopped fresh | ¼ cup
Preheat oven to 400°. Tear breads into large, bite-sized pieces. Toast in oven for 10 minutes.
Whip eggs, milk, & Serrano Green Sriracha to make the custard. Mix toasted breads with custard letting sit for 10 minutes*. Mix in the remainder of the ingredients, making sure the zucchini is drained very well. Pour into a small casserole dish.
Bake at 350° for 30–45 minutes. Garnish with additional feta.
*If custard is entirely absorbed by the breads, add in another ½ cup of milk.
Green Sriracha Beer-Rita
We start with a simple syrup:
Lime & Clementine Simple Syrup:
1 ct. | lime — juice & zest (¼ cup)
1 ct. | clementine — juice & zest (1 oz)
¼ cup | orange bell pepper, cored and diced
Bring ingredients close to a boil — until sugar is completely melted. Let cool and add zest.
This serves for one, but really really wants to be served for multiple people in a pitcher!
Tequila Reposado | 1 oz
Lime/Clementine Simple Syrup | 2 oz
Serrano Green Sriracha | ½-1½ tsp
American IPA | 2 oz
Shake the Tequila, Simple Syrup, & Sriracha with ice. Pour over ice in a rocks glass, topping with beer.
Pork & Spinach White Enchiladas
Braised pork with a creamy spinach-feta filling in yellow corn tortillas — topped with a Serrano Green white sauce.
8 oz | cream cheese (room temperature)
¾ cup | frozen spinach, chopped & drained
⅓ cup | feta
1½ Tbsp | butter
2 Tbsp | AP Flour
1⅛ cup | low-fat milk
2 Tbsp | Serrano Green Sriracha
13 ct. | yellow corn tortillas
3¼ cup | braised pork
½ cup | monterey jack cheese, shredded
2 Tbsp | pecorino cheese, grated
With a spoon, mix the spinach, cream cheese, & feta. In a saucepan on medium heat, melt the butter — adding in the AP flour until there are no more clumps. Slowly add milk while stirring (keep stirring!!). Do not allow butter to brown.
When the sauce is smooth, add the Serrano Green Sriracha and kosher salt. Let simmer until flour taste is gone (3–5 min). Remove from heat.
Line up tortillas. Smear each tortilla with 1½ Tbsp of the spinach & cream cheese mixture. Add ¼ cup of the braised pork in the tortilla center. Roll tortillas up and pack them gently into a greased casserole dish. Top with the Serrano Green white sauce and top with cheese.
Bake at 400° for 20 minutes or until top is browned.
Serrano Green Salami Cheeseball
A great way to stand out on the appetizer table!
cream cheese (room temp) | 8 oz
hard salami, shaved | 4 oz
red onion, finely chopped | 1 Tbsp
Serrano Green Sriracha | 2 Tbsp
parsley, chopped fresh | 2 Tbsp*
cilantro, chopped fresh | 2 Tbsp*
green olives, chopped | 2 Tbsp
black sesame seeds | 2 tsp
*hold back half for garnish.
With a handheld mixer (or standup), whip the cream cheese until smooth. Whip in the Serrano Green Sriracha. Add the final ingredients, saving sesame seeds and herbs for garnish.
Chill for an hour.
Roll the cheese into a ball (and over the fresh herbs and sesame seeds. Serve with Crackers!