Spicy Serrano Hot Sauce Recipe
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 mins
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Fermenting Time
7 d
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Total Time
30 mins
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Servings
20
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Calories
13 kcal
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Course
Main Course, Condiments
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Cuisine
American
Spicy Serrano Hot Sauce Recipe
Description
The recipe starts by pulsing fresh serrano peppers to a coarse paste before packing them into a fermentation jar with a saltwater brine made from unchlorinated water and sea salt. The peppers remain submerged to prevent spoilage. The fermentation process occurs over one to two weeks at controlled room temperatures, during which natural bacteria develop the sauce's characteristic sourness and depth. Frequent burping or use of an airlock is advised to release fermentation gases safely.
After fermentation, the mixture is combined with minced garlic, white wine vinegar, reposado tequila, and freshly squeezed lime juice to balance the heat and evolve the flavor profile. This produces a hot sauce with layers from earthy heat, tangy acidity, and subtle sweetness from the tequila. The fermentation softens the peppers while enriching the scent and taste.
The hot sauce can be stored refrigerated and used to add spice and complexity to a range of dishes. The recipe notes suggest a yield of 8-9 ounces of strained sauce, though the total volume before straining will be larger.
Ingredients
- 1 pound Serrano peppers
- 3 tablespoons salt sea salt
- 1 quart water unchlorinated
- 3 cloves garlic minced
- 3 ounces white wine vinegar
- 1.5 ounces reposado tequila
- lime juice from 1
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
- This recipe produces 8 to 9 ounces of strained hot sauce, with more volume before straining.
- Maintain peppers submerged in brine throughout fermentation to avoid spoilage.
- Ferment at 55-75°F for 1 to 2 weeks, burping jars regularly to release gases.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 13 kcal
% Daily Value*
| Calories | 13kcal | 1% |
| Carbohydrates | 1g | 0% |
| Sodium | 1051mg | 44% |
| Potassium | 70mg | 1% |
| Vitamin A | 215IU | 4% |
| Vitamin C | 10.3mg | 11% |
| Calcium | 5mg | 1% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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