Serrano Hot Sauce
Here's an easy method for a wicked batch of Serrano Hot Sauce!
- 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.
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.
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 Method Give the Serranos a good rinse and de-stem them. Be sure to wash your hands after handling them.
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. 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.
