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    Home » Most Recent

    Tiny Jar of Jalapeno Serrano Hot Sauce

    July 7, 2023 By Patrick 6 Comments

    7562 shares
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    I hope this post gives you permission to improvise some Jalapeno Serrano Hot Sauce using your leftover jalapenos and/or serranos. 

    Even just a few stragglers will do the trick, even if they've been squatting in the fridge for weeks!

    That's what I used for this batch, and the result was a tiny jar of fireball hot sauce that's the perfect final touch on loads of  Mexican dishes.  And just about everything else too 🙂

    How To Make Jalapeno Serrano Hot Sauce

    Here's what I started with for this batch, three Serranos and three Jalapenos:

    Half pound of jalapeno and serrano peppers

    Those are the Serrano chiles on the left.  See how they are a bit smaller and thinner?

    Chiles tend to get hotter as they get smaller, so you'll find that Serranos have more heat than Jalapenos!

    Here's a comparison of their Scoville rating:

    Closeup of Serrano and Jalapeno with Scoville units

    Despite the difference in heat, their flavor is similar enough that I consider them interchangeable.  Sometimes you'll notice that Serranos have a sharper, grassier flavor, but the difference can be subtle. 

    I tend to grab both Serranos and Jalapenos whenever I do a produce fly-by in the grocery store, you'll typically find the Serranos hanging out right next to the Jalapenos.   More info on Serranos vs. Jalapenos. 

    This recipe used 1/2 lb. worth of chiles, and that came out to 3 Jalapenos and 3 Serranos. 

    Weighing the chiles on a scale

    Start by cooking 1/4 onion and a single garlic clove in a glug of oil.

    You can leave the garlic clove whole as all of this will be blended eventually. 

    Cooking onion and garlic for the hot sauce

    Once the onion is starting to brown you can add the aromatics:

    1/2 teaspoon Mexican oregano  What is Mexican oregano?
    pinch of cumin (optional)
    freshly cracked black pepper
    1/4 teaspoon salt

    ramekin full of mexican oregano, cumin, black pepper, salt for the hot sauce

    I like giving the spices some direct contact with the heat for a minute or so, stirring occasionally.  

    Adding spices to the onion and garlic

    Then we'll add:

    the Serranos and Jalapenos (rinsed and de-stemmed)
    1/3 cup white vinegar
    1/4 cup water

    Adding jalapenos and serranos to the pound, half pound worth

    Bring this up to a simmer, stirring regularly, and then add everything to a blender or food processor along with:

    4-5 cilantro sprigs
    juice of 1/2 lime

    Adding cilantro and juice of 1/2 lime to the blender

    Combine well. 

    I usually leave it a bit chunky, but you are welcome to blend it fine if you want. 

    Serrano Jalapeno hot sauce after blending

    You'll end up with a fireball hot sauce that is:

    Tangy
    Sharp
    Subtly sweet
    Ultra-satisfying

    And delicious 🙂

    Small bowl full of the serrano jalapeno hot sauce

    A few drops will work great as a final touch on all your favorite Mexican dishes:  taco, tostadas, burritos, quesadillas.

    But I use it on sandwiches and eggs too 🙂

    Adding the Serrano Jalapeno hot sauce to a small 8 oz. jar

    The vinegar gives it that familiar hot sauce tang, but it also helps it to keep longer in the fridge.

    This batch fit in an 8 oz. jar and will keep in the fridge for about a month.

    Holding jar full of jalapeno serrano hot sauce

    But I know it will be gone before that month is up 🙂

    And last I want to quickly mention...

    I've made so many different hot sauces over the years and I've found them to be wildly forgiving.  So please don't feel like you have to mimic this recipe down to the last spice -- if you've got some Jalapenos and/or Serranos laying around then most likely you've got everything you need to make some satisfying hot sauce.   

    Even just a few chiles is enough to make a batch of delicious hot sauce.  I hope this post has proved that!

    Enjoy!!

    Want the latest recipe?  Click your favorite from these options and follow me:  Instagram,  Facebook,  Pinterest,  TikTok,  YouTube.

    Adding the Serrano Jalapeno hot sauce to a small 8 oz. jar

    Tiny Jar of Jalapeno Serrano Hot Sauce

    I hope this post gives you permission to improvise some Jalapeno Serrano Hot Sauce using your leftover jalapenos and/or serranos!
    4.50 from 10 votes
    Print Pin Rate
    Prep Time: 10 minutes minutes
    Cook Time: 10 minutes minutes
    Servings: 24
    Calories: 4kcal
    Author: Mexican Please

    Ingredients

    • 1/2 lb. Jalapenos and Serranos (usually about 5-7 chiles)
    • 1/4 onion
    • 1 garlic clove
    • 1/3 cup white vinegar
    • 1/4 cup water
    • 4-5 cilantro sprigs
    • juice of 1/2 lime
    • 1/2 teaspoon Mexican oregano
    • pinch cumin (optional)
    • 1/4 teaspoon salt
    • freshly cracked black pepper

    Instructions

    • Start by giving the Jalapenos and Serranos a good rinse, then cut off the stems and discard them. I usually cut the chiles in half as well. Be sure to use caution when handling hot chiles. I typically just give my hands a good rinse afterwards, but using gloves is a common precaution.
    • Roughly chop 1/4 onion and cook it in a glug of oil over medium heat along with a whole, peeled garlic clove.
    • Once the onion is starting to brown, add the spices: 1/2 teaspoon Mexican oregano, pinch of cumin (optional), freshly cracked black pepper, 1/4 teaspoon salt. I usually let the spices have some direct contact with the heat before moving on to the next step, maybe a minute or so, stirring occasionally.
    • Then add: the Jalapenos and Serranos, 1/3 cup white vinegar, 1/4 cup water. Combine well and bring the mixture up to a simmer over medium heat.
    • Add everything to a blender or food processor along with 4-5 cilantro sprigs and the juice of 1/2 lime. Combine well. I usually leave it a bit chunky, but you are welcome to blend it thinner. Serve immediately.
    • I prefer glass jars for storage -- I've used both Mason jars and hot sauce bottles in the past. An 8 oz. Mason jar was the perfect fit for this batch, but feel free to use a pint-sized jar if that's what you have on hand.
    • Store in the fridge where it will last up to a month.
    Like this recipe?Click the stars above to rate it or leave a comment down below! @mexplease

    Here's the latest recipe....Quesadillas Dipped in Avocado Salsa Verde.

    Dipping the quesadilla in the avocado salsa verde

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    Reader Interactions

    Comments

    1. Tammy

      September 17, 2024 at 12:21 am

      I would love to can it. How long do you water bath it for?

      Reply
      • Patrick

        September 24, 2024 at 7:23 pm

        Sorry Tammy, I haven't tried canning any of these hot sauces yet so I can't say for sure. I usually just store them in the fridge for a few weeks. Cheers.

        Reply
    2. Georgia Payne

      July 13, 2023 at 4:15 pm

      Can you can this sauce? And can you make it in a bigger batch?

      Reply
      • Patrick

        July 14, 2023 at 3:24 pm

        Hi Georgia! Yeah feel free to double or triple the recipe if you have loads of chiles. But I haven't tried canning this recipe yet so I can't give a good answer on that one. Cheers.

        Reply
    3. Chris Mazzucco

      July 10, 2023 at 1:03 pm

      5 stars
      Delicious. However one question: Do you remove the pepper mixture immediately after bringing it to a simmer? I cooked it a little bit longer since I was not sure. In any case it came out wonderfully. Thank you, your recipes are always good!

      Reply
      • Patrick

        July 13, 2023 at 3:35 pm

        Thanks Chris! Yeah lately I blend it once it comes to a simmer. I used to let it cook a bit longer but have not noticed a huge difference in flavor if you skip the extended simmer. Cheers.

        Reply

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    Hey, I'm Patrick! I spent 2 years living in Cozumel and got obsessed with Mexican food. I built this site to share all the recipes and techniques I've learned along the way. Read More…

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