This Serrano Hot Sauce is for those of you who need HEAT on standby in the fridge!
Not only do Serranos have more heat than Jalapenos, but I also added a Habanero to this batch and that really amped it up.
You can consider this recipe a good middle ground between the recent Jalapeno Hot Sauce and the more explosive Habanero Hot Sauce.
How To Make Serrano Hot Sauce
This pic is the best way to show the differences between Serranos and Jalapenos:
Chiles tend to get hotter as they get smaller, so the Serranos will typically pack quite a punch compared to Jalapenos. Those are Scoville units shown underneath the chiles and that's a quick way to gauge their heat level.
In day-to-day cooking you can consider these chiles interchangeable because you're typically only using a small amount.
But we're using a half pound worth of Serranos in this recipe, and that difference in heat really adds up when you're using 20 of 'em!
So for anyone looking for a mild hot sauce, this ain't it 🙂
I will also add a Habanero to this recipe when I have one on hand. The tiny, fiery Habanero will increase the heat even more so please consider it optional.
Be sure to use caution when handling hot chiles.
I typically just give my hands a good washing afterwards, but gloves are a decent option when handling fireballs like Habaneros. And no touching your eyes or nose unless you want to know what it's like to be pepper sprayed! More tips on working with hot chiles.
Start by cooking 1/4 roughly chopped onion in a glug of oil along with a whole, peeled garlic clove
Once the onion has softened we'll add the following spices:
1 teaspoon Mexican oregano What is Mexican oregano?
1/4 teaspoon cumin
some freshly cracked black pepper
Let this cook briefly and then add the remaining ingredients:
the rinsed and de-stemmed Serrano peppers
a single Habanero (optional)
1/2 cup white vinegar
1/4 cup water
1/2 teaspoon salt
Bring this mixture up to a simmer and then add it all to a blender along with:
8-10 cilantro sprigs
juice of 1 lime
Combine well and take a taste, but consider yourself warned!
It has real zip so just try out a small drop at first to see how your palate reacts.
Zipppp!
You'll have enough for two 5 oz. hot sauce sized bottles.
If you don't have any of these bottles on hand be sure to check your fridge! Sometimes you'll find old, forgotten hot sauces in the back corner that are willing to be emptied out and cleaned.
This Serrano Hot Sauce works great as a final burst on tacos, burritos, and enchiladas. And you'll find that most green sauces get along well with eggs dishes so don't forget those!
It'll keep for weeks at a time in the fridge and only takes a few minutes to put together. Sound like a good deal?
Buen Provecho.
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Serrano Hot Sauce
Ingredients
- 1/2 lb. Serrano peppers (approx. 18-20)
- 1 Habanero pepper (optional)
- 1/4 onion
- 1 garlic clove
- 1/2 cup white vinegar
- 1/4 cup water
- juice of 1 lime
- freshly cracked black pepper
- 1/2 teaspoon salt
- 1 teaspoon Mexican oregano
- 1/4 teaspoon cumin (optional)
- 8-10 cilantro sprigs
Instructions
- Give the Serranos a good rinse and de-stem them. Be sure to wash your hands after handling them. More tips on handling hot chiles.
- Saute a roughly chopped 1/4 onion and 1 whole, peeled garlic clove in a glug of oil over medium heat.
- Once the onion is browning you can add 1 teaspoon Mexican oregano, some freshly cracked black pepper, and 1/4 teaspoon cumin (optional). Briefly cook until fragrant and then add the de-stemmed Serranos, 1/2 cup white vinegar, 1/4 cup water, and 1/2 teaspoon salt. You can optionally add a rinsed and de-stemmed Habanero pepper. Bring to a simmer and then add everything to a blender.
- Add 8-10 sprigs cilantro and the juice of 1 lime to the blender. Combine well or to your desired consistency. I usually leave it a bit chunky but you can always blend it thinner.
- Add mixture to two 5 oz. bottles or a small Mason jar. Store in the fridge where it will keep for weeks at a time.
Notes
Want to see the latest recipe? It's this Mole Poblano sauce.
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Becky
I came back from vacation to tons of peppers, and it's October 22. Who knew?? Anyway, I really didn't want them to go to waste. I made once batch of this sauce with serranos, then did the same basic recipe with a bunch of red shistitos and Marconi peppers for a milder sauce (used raw red onion for this one). I never would have tried a sauce with shishitos, I'm so happy!! Will give out extra to neighbors.
Patrick
Thanks Becky!
Heather
Great flavor and it is pleasantly spicy! A few tweaks I made: added lime zest, an extra clove of garlic, doubled the onions and added a tablespoon of coconut sugar. Perfection!
Patrick
Hey thanks much for mentioning your adjustments Heather! Cheers.
Debbie
My husband just picked 200 serrano peppers. So I multiplied everything by 10. In canner now. & and a half pints.
Patrick
Oh wow, lucky you 🙂
Sam
Made a double batch to use up my garden peppers and this hot sauce it great! It’s super flavorful and i think it will be perfect over tacos or nachos!
Patrick
Thanks Sam!
Becky
I came in from the garden with 50 serranos (had never planted them before--wow!) and was struggling to figure out what to do with them. I'm so glad I found your recipe. It's awesome!! Just made a double batch, and it's plenty hot without the habanero. I can't wait to give a bottle to my neighbor. Thanks so much!
Patrick
Ooh awesome so glad you tried this recipe out Becky!
Jessica M Bacon
Can I use apple cider vinegar instead of white?
Patrick
Hey Jessica! I haven't tried it with apple cider vinegar but I think it would still work. Cheers.
Elisabeth Taylor-Hester
Can you make this with the seeds or do they need to be out?
Patrick
Hi Elisabeth. I leave the seeds in, no need to take them out. Cheers.
John Rhoe
Sounds god but I think I will ferment the save before blending and bottling.
John
Easy peasy, thanks Patrick
Patrick
Thanks John!
Christine
This looks wonderful and my fiance loves Serrano peppers, just what hes looking for! I'm wondering though, he can't eat onions, can I just add additional peppers?
Patrick
Yeah go for it Christine, you can make this hot sauce without the onion and still get a great result. I would prob just add 1 or 2 additional Serranos so it fills up the bottles. Cheers.