Spicy Serrano Hot Sauce Recipe

Name: Spicy Serrano Hot Sauce Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 20 serving
Ingredients: 1 pound Serrano peppers; 3 tablespoons sea salt; 1 quart unchlorinated water; 3 cloves garlic; 3 ounces white wine vinegar; 1.5 ounces Reposado Tequila; juice from 1 lime

User Reviews

4.9

204 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Fermenting Time
7 d
Total Time
30 mins
Servings
20
Calories
13 kcal
Course
Main Course, Condiments
Cuisine
American

Spicy Serrano Hot Sauce Recipe

Winston Rice

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This hot sauce recipe uses serrano peppers that have been fermented, then processed with vinegar, garlic, tequila and lime juice. It is juicy, tart and just the right amount of spicy.

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Ingredients

Servings

1 pound Serrano peppers
3 tablespoons sea salt
1 quart unchlorinated water
3 cloves garlic minced
3 ounces white wine vinegar
1.5 ounces Reposado Tequila
juice from 1 lime

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Instructions

First, ferment the serrano peppers. Process your fresh peppers in a food processor. If you don’t have a processor, use a mortar and pestle or simply rough chop them. Pack them into a jar, leaving at least 1 inch of head space. The peppers may rise a bit when fermenting.
Next, mix 1 quart unchlorinated water with 3 tablespoons sea salt. Pour just enough brine over the peppers to cover them, pressing them down a bit as you go. Discard or save any remaining brine for another use. It is important to keep the peppers covered with brine to avoid spoilage. Check this daily.
Screw on the lid and set the jar away from direct sunlight to ferment for at least 1 week. Ideal temperatures are between 55-75 degrees F. The most active fermentation period is between 1-2 weeks, sobe sure to monitor it during this time. “Burp” the jars often by unscrewing the lid a bit to let out some of the accumulating gases. Or, use an airlock or membrane for easier fermenting. See our page, “How to Make Fermented Pepper Mash”, for further instruction.
After 1-2 weeks, the fermenting activity will diminish and the brine will turn cloudy and taste acidic.
Pour the fermented serrano peppers, including the brine, into a pot along with garlic, vinegar and tequila. Bring to a quick boil. Reduce heat and simmer for 15 minutes. NOTE: If you feel the brine will make your hot sauce too salty, you can strain the peppers and use fresh water instead, just enough to cover the peppers in the pot. Or, use a combination of brine and fresh water.
Cool slightly then add to a food processor with the lime juice. Process until smooth.
Strain the mixture to remove the solids, if desired. Pour into hot sauce bottles and enjoy.

Notes

Makes 8-9 ounces of hot sauce, though it will make more unstrained.

Nutrition Information

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Calories 13kcal (1%) Carbohydrates 1g (0%) Sodium 1051mg (44%) Potassium 70mg (2%) Vitamin A 215IU (4%) Vitamin C 10.3mg (11%) Calcium 5mg (1%) Iron 0.2mg (1%)