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.

Ingredients:

  • 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.



13 thoughts on “Serrano Hot Sauce”

  • 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. šŸ™‚

  • 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!

  • 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!

  • 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’.

  • You’ve got to be kidding, right?? This Serrano Hot Sauce was way, too hot!. I used 12 Serrano’s, left out the JalapeƱos and took out the seeds, ribs and peeled them, after roasting them in the oven. I followed the rest of the recipe, as written. I enjoy pretty spicy foods, but this was over kill. Not sure what I can do to the sauce to make it edible.

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