Serrano Hot Sauce

If you have been on this site, the last few weeks, you will notice that I made a habanero hot sauce that was so hot and addicting, that it got me to thinking about making a serrano hot sauce. A Mexican table sauce if you will. The type of sauce for us chili heads, that you want to leave it out on the kitchen table throughout the day and giving everyone the ability to spoon some on some food, especially delicious tacos, or heck, even go for mashed potatoes if you have them.

Serrano Hot Sauce

I love making sauces, and I will admit, that I’ve tried enough hot sauces from local super markets, and have to say, I just have not been impressed, either with the overall flavor, or the heat profile. As noted in my recipe for the habanero hot sauce, I recently just harvested many of the remaining peppers in my garden, and I had an abundance of serrano peppers. I use serrano peppers in a lot of my cooking. There is something about the heat profile that I just love, and I figured it needed its own sauce.


  • 10 whole serrano chili peppers
  • 2 whole jalapeno peppers
  • 1/2 red onion
  • 1 roma tomato, skin peeled after roasting
  • 1/4 cup of white vinegar
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp honey
  • 1/4 cup of water
  • 1 tbsp olive oil

Preheat your oven to 450 degrees. Add the peppers, onion, and tomato to a bowl. Drizzle the olive oil over the peppers, and mix with a spoon. Pour onto a baking sheet and place in the preheated oven for about 12-14 minutes, or until everything is nice and roasted. Carefully remove the peel from the tomato, and pour everything into a blender or food processor. Add the remaining ingredients, place the lid, cover with a towel, and blend until it is nice and smooth.

Taste and season with any salt and pepper, but be careful, this still has a bite. Addicting, and enough heat to build a little sweat, this one is a great sauce and does serrano peppers proud. Enjoy.

If you enjoyed this post, please consider leaving a comment or subscribing to the RSS feed to have future articles delivered to your feed reader.

Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

12 thoughts to “Serrano Hot Sauce”

  1. I cook chili competitively and love the front heat that serrano’s give. I’ll have to try this. You never know this just may be my new secret ingredient. 🙂

  2. We used your recipe as part of a “sauce kit” at our local farmer’s market- included in the kit were our farm’s serrano, jalapeno, margharita tomatoes, and a french red shallot (vice the red onion). We have had repeat customers- thx for the recipe!

  3. This hot sauce is fantastic! I cannot wait for more peppers to grow in my garden – this will be a go to recipe for years to come! Thank you!

  4. This will be the third year I’ve used this recipe for my hot sauces. The lack of a vinegar-heavy mouth-feel and its fresh full flavor has me coming back. I use it as a base, and then jump off a bit, including adding grilled peppers, sometimes a bit a garlic, various other pepper varieties. Thanks and yum.

    My one addition is that I make a lot. I bring it into the work fridge, I give it as gifts, and I have some all year for my family. I have never had a problem with it lasting a year in the fridge, and actually am doing the first batch for the year’s harvest tonight, while having enjoyed a bit of the last half bottle on eggs this morning. Just sayin’.

Leave a Reply

Your email address will not be published. Required fields are marked *