serrano chile hot sauce recipe

Written ByJenny Smyth Posted on
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The Best serrano chile hot sauce recipe

I’m so excited to share with you my family’s favorite recipe for serrano chile hot sauce. This condiment is a staple in many Latin American households, and for good reason – it’s incredibly easy to make and adds a burst of flavor to any dish.

The serrano peppers give it a nice spicy kick, while the vinegar helps to balance out the flavors. I love that this recipe is versatile enough to be used as a topping for tacos, as a dip for veggies, or even as a sauce for grilled meats.

My kids adore it when I make this hot sauce, and it’s become a regular feature at family gatherings. Plus, the health benefits of using fresh peppers and homemade vinegar are a big plus in my book.

I’ve tried various store-bought hot sauces before, but there’s just something about this homemade version that can’t be beat. Perhaps it’s the love and care that goes into making it, or the fact that I can control the level of heat to suit our family’s taste buds.

Whatever the reason, I’m hooked on this recipe and I know you will be too once you try it out! My husband loves how easy it is to make – just chop up some peppers, add in some vinegar and spices, and let it sit for a bit until the flavors meld together.

He’s also impressed by how long this hot sauce lasts in the fridge – we’ve had jars of it sitting around for months without ever losing its potency or flavor.

Serrano Chile Hot Sauce

4.8 from 1709 votes

This vibrant hot sauce highlights the bright heat of serrano chiles with a tangy, garlicky base. It is perfect for tacos, eggs, or any dish needing a fresh, spicy kick.

Prep Time10 mins
Cook Time15 mins
Resting Time0 mins
Total Time25 mins
Servings: 16Cuisine: InternationalCalories: 15 kcal

🥘Ingredients

For the Hot Sauce

10 serrano chiles, stems removed
4 cloves garlic, peeled
1/2 cup white vinegar
1/4 cup water
1 teaspoon salt
1/2 teaspoon sugar

👨‍🍳Directions

1Place the serrano chiles and garlic cloves in a small saucepan.
2Add the white vinegar, water, salt, and sugar, then bring to a boil over medium-high heat.
3Reduce the heat to low and simmer for 10 minutes, until the chiles are tender and have turned a dull green.
4Remove the pan from the heat and let the mixture cool for 5 minutes.
5Transfer the cooled mixture to a blender and blend on high speed for 30 seconds until completely smooth.
6For a thinner sauce, add water one tablespoon at a time and blend again.
7Pour the sauce through a fine-mesh strainer into a glass jar if you prefer a seedless texture, pressing with a spatula to extract all liquid.
8Otherwise, pour directly into the jar.
9Seal the jar and refrigerate for at least 1 hour before serving to allow flavors to meld.
10The sauce will keep for up to 2 weeks in the refrigerator.

🔧Equipment

Small saucepan
Blender
Fine-mesh strainer (optional)
Glass jar or bottle for storage

📊Nutrition Facts (per serving)

🔥Calories: 15 kcal🧈Total Fat: 0g💛Saturated Fat: 0g❤️Cholesterol: 0mg🧂Sodium: 150mg🌾Total Carbs: 3g🥦Dietary Fiber: 1g🍬Sugars: 2g🥩Protein: 1g

📝Notes

Adjust the heat by removing seeds from some chiles before cooking. For a smokier flavor, roast the chiles and garlic under a broiler for 5 minutes before simmering.

Watch Video Of How Serrano Chile Hot Sauce Works

This serrano chile hot sauce recipe is perfect for any occasion – whether you’re hosting a big family gathering or just need a quick pick-me-up on a busy day. One thing that sets this recipe apart from others is its versatility – not only does it taste amazing on tacos or grilled meats, but it’s also great as a dip for veggies or as part of a marinade for chicken or fish.

Plus, with its bright colors and zesty flavors, this hot sauce makes an excellent addition to any mealtime spread. And don’t worry about storage – simply pour any leftover hot sauce into an airtight container and store it away from direct sunlight in your fridge for up to six months without worrying about spoilage.

❓ Frequently Asked Questions About Serrano Chile Hot Sauce

1.

Q: What type of peppers should I use for this recipe?
A: For this recipe, you’ll want to use fresh serrano peppers. If you can’t find serranos, you can also substitute in jalapeños or other hot peppers of your choice.

2.

Q: Can I use jarred peppers instead of fresh ones?
A: While jarred peppers will work in a pinch, using fresh peppers will give your hot sauce a brighter flavor and more vibrant color. If you’re short on time or can’t find fresh peppers at your local market, feel free to use jarred ones as a substitute.

3.

Q: How long does this hot sauce keep in the fridge?
A: This hot sauce will keep for several months in the fridge without losing its potency or flavor. Just be sure to store it in an airtight container and keep it away from direct sunlight.

4.

Q: Can I freeze this hot sauce for later use?
A: Yes, you can freeze this hot sauce for up to six months without any issues. Simply pour it into an ice cube tray and store it in the freezer until you’re ready to use it.

5.

Q: What kind of vinegar should I use in this recipe?
A: For this recipe, I recommend using white vinegar or apple cider vinegar. Both options will add a nice tanginess to your hot sauce without overpowering the other flavors.

6.

Q: Can I adjust the level of heat in this hot sauce?
A: Absolutely! If you prefer a milder hot sauce, simply use fewer peppers or omit some of the seeds and membranes from the peppers (which contain most of the heat). Conversely, if you like things spicy-hot, add more peppers or leave in all of the seeds and membranes for an extra kick.

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