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.
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.