SERRANO RECIPE RECIPES

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SERRANO HOT SAUCE RECIPE | MEXICAN PLEASE



Serrano Hot Sauce Recipe | Mexican Please image

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.

Provided by Mexican Please

Categories     Side Dish

Prep Time 10 minutes

Cook Time 10 minutes

Yield 24

Number Of Ingredients 12

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

Steps:

  • 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.

Nutrition Facts : Calories 5 kcal, CarbohydrateContent 1 g, ProteinContent 1 g, FatContent 1 g, SaturatedFatContent 1 g, SodiumContent 50 mg, FiberContent 1 g, SugarContent 1 g, ServingSize 1 serving

SERRANO SALSA RECIPE - FOOD.COM



Serrano Salsa Recipe - Food.com image

Make and share this Serrano Salsa recipe from Food.com.

Total Time 50 minutes

Prep Time 40 minutes

Cook Time 10 minutes

Yield 1 quart, 24 serving(s)

Number Of Ingredients 14

3 tablespoons olive oil
4 teaspoons seeded and minced serrano chilies
5 teaspoons fresh minced garlic
2 1/2 cups chopped vidalia onions or 2 1/2 cups Spanish onions
1 1/4 cups diced yellow peppers
5 tablespoons no-added-salt tomato paste
1 teaspoon dark brown sugar
1 1/2 tablespoons chopped fresh oregano
3 tablespoons fresh coriander (cilantro)
2 1/2 cups fresh tomatoes, peeled,seeded and medium chopped
2 tablespoons cider vinegar
1 teaspoon freshly ground black pepper
3 teaspoons kosher salt
1 (3 ounce) jar small capers, drained (optional)

Steps:

  • Add olive oil to a medium-sized sauté pan.
  • Place over medium-high heat.
  • When oil is hot, stir in Serrano chilies and garlic.
  • Sauté for about 1 minute, stirring often so garlic does not burn.
  • Add onion and sauté for 1 to 2 minutes.
  • Add yellow pepper, sauté for 1 minute.
  • Stir in tomato paste, brown sugar, oregano and coriander; cook for 1 minute.
  • Add tomatoes, vinegar, salt, pepper and capers.
  • Turn up heat to high and bring sauce to slight boil; remove from heat immediately.
  • The vegetables should retain crispness.
  • Chill thoroughly before serving.

Nutrition Facts : Calories 32.2, FatContent 1.8, SaturatedFatContent 0.2, CholesterolContent 0, SodiumContent 296.1, CarbohydrateContent 3.9, FiberContent 0.8, SugarContent 1.8, ProteinContent 0.6

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