Serrano Peppers Recipes

Quick Pickled Serrano Peppers – Small Batch

Prep: 5min

Total: 8min

Yield:

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Ingredients:

  • 1 tsp olive oil
  • 2 tbsp yellow onion, diced
  • 1 clove of garlic, minced
  • ¼ tsp dried oregano
  • ⅛ tsp cumin seeds
  • ⅛ tsp coriander seeds
  • 3-4 whole peppercorns
  • ⅓ cup vinegar
  • 3 tbsp water
  • ½ tsp kosher salt
  • 8-10 serrano peppers, thinly sliced

Instruction:

  1. Heat the olive oil in a non-reactive skillet over medium heat.
  2. Add the onion, garlic, oregano, cumin seeds, coriander seeds, and peppercorns. Cook, stirring constantly, for 1-2 minutes. 
  3. Add the vinegar, water and salt then stir until the salt has dissolved, about 1 minute. Remove from the stovetop and allow to cool. 
  4. Slice the serrano peppers then place them in a small 8 oz glass jar.
  5. Pour the cooled vinegar mixture over the sliced peppers.
  6. Finish cooling on the counter for a while before sealing with an airtight lid and storing in the refrigerator for about a month. Enjoy!

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