Serrano Salsa Recipe

Serrano Pepper Salsa

A Mexican condiment made with fresh tomatoes, serrano peppers, garlic and onions and has been seasoned with cumin, salt & pepper. The perfect light, healthy snack. Serve with tortilla chips, place on tacos or add to chicken.

Prep: 10min

Total: 10min

Yield: 2½ cups

Servings:

Nutrition Facts : properties {‘servingSize’: ‘2 tbsp’, ‘calories’: ‘8.5’, ‘Fat’: ‘.01’, ‘Carbohydrate’: ‘1.8’, ‘Sugar’: ‘0’, ‘Sodium’: ’61’, ‘Fiber’: ‘.04’, ‘Protein’: ‘.03’, ‘Cholesterol’: ‘0’}

Ingredients:

  • 3 cups tomatoes, diced, seeded, divided
  • 2 clove garlic, chopped small
  • ½ cup red onion, diced small
  • 3 serrano peppers, seeded, chopped small
  • 1 tbsp cilantro (Use more if you’d like)
  • ½ tsp salt
  • ½ tsp, ground pepper
  • 1 tsp. cumin

Instruction:

  1. In a blender add 1 cup tomatoes, garlic, serrano peppers and cilantro; blend until everything is incorporated.
  2. Pour salsa into a bowl, and stir in remaining 2 cups tomato, salt, pepper, and cumin; mix until well combined. Add mixture back into a blender and process until tomatoes broke down, but still chunky. I did this for about 10 seconds on low speed.
  3. Pour into a serving bowl, refrigerated until ready to serve.
  4. Will keep for about 5 days.

Tomato-Serrano Salsa

Make this simple tomato salsa for your next big party. Prefer less heat? Skip the serrano chiles—this will still be delicious without them.

Prep:

Total:

Yield: Makes 3 cups

Servings:

Nutrition Facts :

Ingredients:

  • 1 lb. plum tomatoes, cored, finely chopped (about 2 cups)
  • 2 serrano chiles, seeded, minced
  • 1 medium white onion, minced (about 1 cup)
  • 3 Tbsp. chopped fresh cilantro
  • 3 Tbsp. fresh lime juice
  • Kosher salt
  • Tortilla chips (for serving)

Instruction:

  1. Combine tomatoes and chiles in a medium bowl. Place minced onion in a strainer; rinse under cold water for 10 seconds. Drain well and add to bowl with tomatoes. Stir in cilantro and lime juice. Season with salt. Serve with tortilla chips. DO AHEAD Can be made 1 day ahead. Cover and chill (salsa will get hotter the longer it sits).

Extra Spicy Serrano Salsa

A fiery-hot salsa that gets its flavor from boiling the serranos, then adding in fresh onion and cilantro for a smooth sauce with a little zesty crunch.

Prep: 10min

Total: 25min

Yield:

Servings:

Nutrition Facts :

Ingredients:

  • 3 serrano peppers
  • 1 garlic clove
  • 1 large Roma tomato (or 2 small ones)
  • 1/4 tsp kosher salt
  • 1/8 tsp ground black pepper
  • 1/8 tsp ground cumin (optional)
  • 1/4 cup water
  • 1/4 onion, chopped
  • 1/4 cup chopped cilantro

Instruction:

  1. Bring 4 cups of water to a boil in a small pot or medium saucepan. Add the garlic and serrano peppers.
  2. Boil for 3 minutes, then add tomato.
  3. Continue boiling for about 8 minutes or until the tomatoes and peppers are fork-tender. Remove from heat.
  4. Place the serranos, garlic, tomatoes, salt, black pepper, cumin (if using), wand 1/4 cup of water in blender.
  5. Blend on high for about a minute or until completely smooth.
  6. Pour salsa in a bowl. Add the chopped onion and cilantro and use a spoon to mix.
  7. Taste for seasoning and add additional salt and pepper if needed.
  8. Store in an air-tight container in the refrigerator for up to 5 days. The salsa is best served at room temperature.

Roasted Tomato-Serrano Salsa

Prep:

Total:

Yield: about 1 cup

Servings:

Nutrition Facts : calories 10 kcal, Carbohydrate 2 g, Sugar 1 g, Fiber 1 g, Sodium 140 mg

Ingredients:

  • 3 medium tomatoes, cored (about 1 lb.)
  • 1 serrano, stemmed
  • Kosher salt

Instruction:

  1. Position a rack in the center of the oven, and heat the oven to 500°F. Line a large rimmed baking sheet with foil.
  2. Put the tomatoes and serrano on the baking sheet, and roast, turning the chile occasionally, until the chile is browned and softened, about 15 minutes. Remove the chile, and continue to roast the tomatoes until blackened and very soft, 25 to 30 minutes.
  3. Roughly chop the chile with 1 tsp. salt, and then transfer to a food processor, add the tomatoes and their juices, and pulse until coarsely chopped. Season to taste with salt and serve.

Spicy Serrano Salsa

Looking to add some fire to your favorite foods? This Spicy Serrano Salsa has the perfect fresh flavor while packing some serious heat.

Prep: 10min

Total:

Yield:

Servings: 1 serving

Nutrition Facts : calories 79 kcal, servingSize 1 serving

Ingredients:

  • 8 Serrano Peppers
  • 5 Cloves Roasted Garlic
  • 1/4 C Chopped White Onion
  • 1 T White Vinegar
  • 2 T Water
  • 2 T Lime Juice ((Fresh is best!))
  • Lime Zest
  • Pinch of Salt

Instruction:

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Wash and dry peppers.
  3. Arrange peppers on a cookie sheet covered in foil. Drizzle with olive oil.
  4. Roast in oven for 30 minutes, until blackened.
  5. Remove stems, skin, and seeds from the serranos. (Leave seeds for extra heat.)
  6. Blend serranos, onions, garlic, vinegar, water, salt, lime juice and zest in a mini processor until smooth. Recipe makes approximately 1/2 cup of salsa.
  7. Keep chilled in the refrigerator until ready to serve, up to one week.

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