WHAT CAN YOU MAKE WITH SERRANO PEPPERS 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

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Oct 03, 2014 · 2 cups water. 1 cup distilled white vinegar. Directions. Combine the peppers, garlic, onions, salt and oil in a non- reactive saucepan over high heat. Sauté for 3 minutes. Add the water and continue to cook, stirring occasionally, for about 20 minutes, or until peppers are very soft and almost all of the liquid has evaporated.
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Mar 06, 2009 · Heat the oil in a frying pan over medium high heat and add the serrano peppers, roast them on the preheated pan for about 10 to 15 minutes, blister the pepper until cooked through and slightly blackened (turning occasionally to get an even roasting). Remove the peppers and put them aside to cool for a few minutes.
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