Serrano Hot Sauce
User Reviews
4.5
Serrano Hot Sauce
Description
This hot sauce recipe starts by rinsing and de-stemming Serrano peppers and optionally including a habanero for increased heat. Garlic and onion are sautéed with Mexican oregano, black pepper, and optional cumin to develop fragrant base notes. The peppers, vinegar, water, and salt are simmered to meld flavors before blending with lime juice and cilantro to achieve the desired consistency.
The resulting sauce carries a bright acidity from vinegar and lime, balanced by the heat of fresh chiles and aromatic spices. It can be blended chunky or smooth depending on preference. The inclusion of fresh cilantro adds herbal brightness, while the sauté step deepens flavor complexity.
This sauce is versatile for seasoning, dipping, or as a condiment. Best stored in non-reactive containers in the refrigerator, it keeps for several weeks. The recipe includes notes on safe handling of hot peppers and suggests avoiding reactive cookware to preserve pan seasoning and flavor integrity.
Ingredients
- 1/2 lb. Serrano pepper 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
- black pepper freshly cracked
- 1/2 teaspoon salt
- 1 teaspoon Mexican oregano
- 1/4 teaspoon cumin optional
- 8-10 cilantro sprigs
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
- Use caution handling hot peppers; avoid touching eyes or face afterward.
- Non-reactive pans are best to prevent damage from the sauce’s acidity.
- Serrano peppers are hotter than jalapeños, so heat level can be adjusted by pepper quantity or omission of habanero.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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