Never eat your salsa the same day you make it if you do not like it hot. I find that salsa mellows out the next day for me. If you want your Serrano Peppers to not be as hot, make sure you take all the seeds and membrane out after you roast and peel them. Lime juice will help speed up the salsa to mellow also.
Yesterday I made a nice Greek style pepper salad from a mixture of hot peppers and sweet peppers. I used a mixture of green, yellow and red. I seeded and removed the membranes from 4 colored bell peppers and 10 hot peppers. I sliced them in stripes, salted them, and saute in olive oil in a cast iron skillet until soft. During the last few minutes of cooking I added 2 to 3 tablespoons of brown sugar. Let cool in a bowl with a good drizzle of olive oil and white wine vinegar. Add about a tablespoon of Oregano, and stir. Refrigerate. When ready to serve spoon into a pita wedge and top with feta cheese. It makes a nice appetizer too.
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