Serrano Chile Hot Sauce Recipe
Serrano Chile Hot Sauce is a vibrant and flavorful condiment that packs a spicy punch. Made with fresh serrano peppers, garlic, lime, and a blend of seasonings, this sauce adds bold heat to any dish. Perfect for tacos, grilled meats, or even drizzling over eggs, it's a must-try for spice lovers looking to elevate their meals with zesty heat.
Equipment
- Cutting board
- knife
- Blender or food processor
- Small saucepan (if cooking)
- Strainer (optional for smoother texture)
- Glass jar or bottle for storage
- Gloves (recommended when handling hot peppers)
Ingredients
- 10 fresh red serrano peppers stems removed, optionally deseeded for less heat
- 3 garlic cloves peeled
- ½ cup white vinegar or apple cider vinegar for a slightly fruity tang
- ½ teaspoon salt or to taste
- ¼ cup water optional – to thin the sauce if desired
Instructions
Prep the Peppers
- Give the serrano peppers a good rinse. Cut off the stems, and if you want a milder sauce, remove the seeds too. If you’re sensitive to heat, wearing gloves is a good idea—capsaicin can irritate the skin.
Blend Everything Together
- Toss the peppers, garlic, vinegar, salt, and a splash of water (if you’re using it) into a blender or food processor. Blend until the mixture is smooth and well combined.
(Optional) Cook the Sauce
- For a more balanced flavor and longer shelf life, pour the blended mixture into a saucepan. Simmer over medium heat for about 5–10 minutes, stirring now and then.
(Optional) Strain It
- If you prefer a smoother texture, strain the sauce through a fine mesh strainer to remove any solids.
Cool and Store
- Let the sauce cool completely, then transfer it to a clean glass bottle or jar. Store it in the fridge—it’ll keep for about 2 to 3 months.
Serve and Enjoy!
- Drizzle it over tacos, eggs, grilled meats, or anything that could use a spicy, flavorful boost!