Get the latest Serranos flavored recipes from Group Recipes. http://www.grouprecipes.com/tag/serranos I made this for an as a dip for an enchilada party and everyone raved about it. We used tomatoes, peppers and tomatillos from our garden, so we could make lots of it. A friend gave me the general instructions for how to make this and I deleted most of the heat, as most of the guest don't do HOT. I've made it a few times since, for snacking. It's good fresh but is still good the next day. Use as a dip or over Mexican/Southwestern dishes. http://www.grouprecipes.com/14040/pico-de-gallo.html The cream is optional -- if you want authentic, leave it out, but if you want really amazingly good, use it. Store-bought salsa verde is fifth-rate at best -- why buy it when its so easy to make your own? And the enchiladas will only be as good as your salsa verde. See the recipe directions for notes about salsa verde and ingredients. This makes enough to fill 12-16 tortillas. http://www.grouprecipes.com/13014/enchiladas-verdes.html