Serrano Hot Sauce
Here's an easy recipe for a wicked batch of Serrano Hot Sauce! With a half pound of Serranos you'll get two 5 oz. bottles worth of delicious, fiery hot sauce. Note: instructions not designed for long term canning.
- 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
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.
Calories: 5kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 50mg | Potassium: 30mg | Fiber: 1g | Sugar: 1g | Vitamin A: 89IU | Vitamin C: 4mg | Calcium: 2mg | Iron: 1mg