How to pronounce “serran” in English

Welcome to this Talks at Google virtual event.I am Jacqueline Serrano, and I am on the Latin Music and Content Strategy team for YouTube Music at Google.Before we get started, I want to remind the audience that we will be taking questions toward the end of this talk.

I feel even green chiles-- the bird's eye chili pepper, if you use the fresh ones.And then serranos are another thing that I find gives-- even if you don't want the heat you take out the seeds and the mid-vein,and you just use the green part.

Does anybody here make their guacamole in a food processor?We have some serrano chilies.

Does anybody here make their guacamole in a food processor?So some serrano chilies-- and I don't take the seeds out.

Does anybody here make their guacamole in a food processor?I can taste the serranos.

So they use, I assume, serranos, which is what's here.And the serrano chilies tend to be spicier than-- oh, beautiful.And jalapenos. Yay. So you have the jalapenos and the serranos.

Yeah, it's a little bit of heat.But the Serranos that we put in here are also spicy.So tomatoes, we jarred those this last mid-fall, when the tomatoes were kind of peaking.

Going to put it on the bottom of the bowl, and the three slices of tataki.This is serrano chili, marinated in soy sauce, if you like it spicy.

Question? What's the white sauce for?And I was cutting serranos for different recipe.

You guys can just pick them for your tacos later, or for your salads, as you want.Sometimes when you get the little serranos, they're really hard.

And then what I'm going to add to the sauce, so what we have here to sort of sum it up was some boiled tomatoes with boiled garlicand a boiled jalapeno and serrano, and then always remember to cook more chilies than you think you want.And then when you puree the sauce, add less chilies than you think you want.

Going to put it on the bottom of the bowl, and the three slices of tataki.And this is the same serrano chili but, using a torch to make a charred flavor.

I'm in hotels all the time, and I feel like all of a sudden, there's excuses why there's no towels or there's no water in my room, because it's COVID.And the big difference is I use chili serrano, as opposed to a chili jalapeno.

Go ahead, Traci. No, no.It was just boiled tomatillos and chopped up serrano chili and cilantro.

Look at that. Perfect.Don't blame me. Serrano chilies-- you can always go less if you want.

When you come up you can kind of see them.We're going to add a little shaved Serrano pepper to this to give it a little spice.Kind of sprinkle it around kind of like a Pollock design, I'd like to say.

They do one or two commodities a year.Those strawberries and blueberries I have here are from Francisco Serrano, who's a main grower for Alba Organics, which you're probably familiar with.But we buy directly from him, whatever he has.

Yo la vendo. Vendo energía porque sé dónde se puede conseguir.Yo quiero energía, quiero energía para mi cuerpo serrano.

Question? What's the white sauce for?Go down the store-- And if it burns you guys a little bit-- --get a serrano in there.

You guys can just pick them for your tacos later, or for your salads, as you want.OK, it's hot. We have some serrano chilies.

No, I'm kidding. OK.So they use, I assume, serranos, which is what's here.And the serrano chilies tend to be spicier than-- oh, beautiful.

I'm in hotels all the time, and I feel like all of a sudden, there's excuses why there's no towels or there's no water in my room, because it's COVID.So reminding you that we have this beautiful mix of the line, the oregano, the onion, and the chili serrano--

And you don't really need to go and get that sugar.whatever you want. In terms of the chiles, Fresnos are wonderful, as well as serranos.

Because I think if you think of Mexican cuisine, you think of jalapenos, poblanos, serranos, maybe.

to be mushy and really juicy and not firm at all when we use them for the sauce.And we boil-- well, they boiled-- like a pound of Roma tomatoes or ripe tomatoes and some garlic and a jalapeno and serrano chili.I know here in Chicago, everybody knows the differences between for chilies, right?

And the serrano chilies tend to be spicier than-- oh, beautiful.And jalapenos. Yay. So you have the jalapenos and the serranos.I'm on purpose letting the oil heat a lot, because what I'm going to do now is I'm going to season the sauce.