Serrano Hot Sauce Recipe
Serrano Hot Sauce is a flavorful and spicy condiment that adds a zesty kick to any dish. Made with fresh serrano peppers, garlic, vinegar, and a touch of lime juice, this sauce delivers a perfect balance of heat and tang. Ideal for tacos, grilled meats, or as a dipping sauce, it’s a simple and versatile recipe that elevates any meal with its bold, vibrant flavor.
Equipment
- Cutting board
- knife
- Medium saucepan
- Food processor or blender
- Measuring spoons and cups
- Stirring spoon
Ingredients
- 6 to 8 fresh Serrano peppers adjust according to desired heat level
- 1 medium onion roughly chopped
- 4 cloves garlic minced
- 1/4 cup white vinegar
- 1/4 cup water
- 1 teaspoon salt
- 1 teaspoon lime juice for added freshness
- 1/2 teaspoon ground cumin
- 1 teaspoon Mexican oregano
- 8-10 sprigs of cilantro
Instructions
Prepare the Ingredients:
- Wash and remove the stems from the Serrano peppers (you can remove the seeds for a milder sauce). Roughly chop the onion and mince the garlic. Rinse the cilantro sprigs and set them aside.
Cook the Sauce:
- In a medium saucepan, combine the chopped Serrano peppers, onion, minced garlic, water, white vinegar, cumin, salt, and Mexican oregano. Bring the mixture to a boil over medium heat. Once boiling, reduce the heat and simmer for 10-15 minutes until the vegetables are soft and the flavors meld together.
Blend the Sauce:
- Allow the mixture to cool slightly before transferring it to a blender or food processor. Add the cilantro sprigs and lime juice for a fresh burst of flavor. Blend until smooth and creamy. If the sauce is too thick, you can add a little more water to achieve your desired consistency.
Taste and Adjust:
- Taste the sauce and adjust seasoning if necessary (add more salt or lime juice as needed). If you want a spicier sauce, add a couple more Serrano peppers and blend again.
Serve or Store:
- Transfer the hot sauce to a bottle or jar for storage. It can be served immediately, or stored in the refrigerator for up to a week.
Notes
Feel free to customize this recipe to suit your spice tolerance. If you’re not sure about the heat level, always start with fewer Serrano peppers and taste-test as you go.