Serrano Hot Sauce

Name: Serrano Hot Sauce
Prep time: 10 min
Cook time: 10 min
Yield: 24 serving
Ingredients: 1/2 lb. Serrano peppers (approx. 18-20); 1 Habanero pepper (optional); 1/4 onion; 1 garlic clove; 1/2 cup white vinegar; 1/4 cup water; juice of lime; freshly cracked black pepper; 1/2 teaspoon salt; 1 teaspoon Mexican oregano; 1/4 teaspoon cumin (optional); 8-10 cilantro sprigs

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Prep Time
10 mins
Cook Time
10 mins
Servings
24
Calories
5 kcal
Course
Side Dish
Cuisine
Mexican

Serrano Hot Sauce

Ximena Brandt

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Here's an easy recipe for a wicked batch of Serrano Hot Sauce! With a half pound of Serranos you'll get two 5 oz. bottles worth of delicious, fiery hot sauce. Note: instructions not designed for long term canning.

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Ingredients

Servings

1/2 lb. Serrano peppers (approx. 18-20)
1 Habanero pepper (optional)
1/4 onion
1 garlic clove
1/2 cup white vinegar
1/4 cup water
juice of lime
freshly cracked black pepper
1/2 teaspoon salt
1 teaspoon Mexican oregano
1/4 teaspoon cumin (optional)
8-10 cilantro sprigs

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Instructions

Give the Serranos a good rinse and de-stem them. Be sure to wash your hands after handling them. More tips on handling hot chiles.
Saute a roughly chopped 1/4 onion and 1 whole, peeled garlic clove in a glug of oil over medium heat.
Once the onion is browning you can add 1 teaspoon Mexican oregano, some freshly cracked black pepper, and 1/4 teaspoon cumin (optional). Briefly cook until fragrant and then add the de-stemmed Serranos, 1/2 cup white vinegar, 1/4 cup water, and 1/2 teaspoon salt. You can optionally add a rinsed and de-stemmed Habanero pepper. Bring to a simmer and then add everything to a blender.
Add 8-10 sprigs cilantro and the juice of 1 lime to the blender. Combine well or to your desired consistency. I usually leave it a bit chunky but you can always blend it thinner.
Add mixture to two 5 oz. bottles or a small Mason jar. Store in the fridge where it will keep for weeks at a time.

Notes

These are hot chiles so use caution when handling them! Be sure not to touch your eyes or nose after chopping them up. More tips on handling hot chiles.
It's best to use a non-reactive pan for this recipe -- I've mistakenly used my cast iron pan in the past and the acidity will eat away some of the pan's seasoning.
Serrano vs. Jalapeno: What's the Difference?

Nutrition Information

Show Details

Calories 5kcal (0%) Carbohydrates 1g (0%) Protein 1g (2%) Fat 1g (2%) Saturated Fat 1g (5%) Sodium 50mg (2%) Potassium 30mg (1%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 89IU (2%) Vitamin C 4mg (4%) Calcium 2mg (0%) Iron 1mg (6%)

Nutrition Facts

Serving: 24Serving

Amount Per Serving

Calories 5 kcal

% Daily Value*

Calories	5kcal	0%
Carbohydrates	1g	0%
Protein	1g	2%
Fat	1g	2%
Saturated Fat	1g	5%
Sodium	50mg	2%
Potassium	30mg	1%
Fiber	1g	4%
Sugar	1g	2%
Vitamin A	89IU	2%
Vitamin C	4mg	4%
Calcium	2mg	0%
Iron	1mg	6%