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Fresh serrano peppers on a wooden surface with a knife

Serrano Peppers Recipe

Serrano peppers pack a punch, bringing vibrant heat and bold flavor to countless dishes. Whether fresh, pickled, blended into salsa, or infused into hot sauce, these chilies elevate recipes in exciting ways.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course: Condiment, Pickle, Sauce
Cuisine: Mexican
Calories: 30
Ingredients Equipment Method Notes

Ingredients
  

Serrano Pepper Salsa
  • 4 serrano peppers fresh
  • 3 tomatillos husked and washed
  • 1 small onion chopped
  • 2 cloves garlic minced
  • cilantro chopped
  • 1 tbsp lime juice
  • 1 tsp salt
Pickled Serrano Peppers
  • 6 serrano peppers sliced
  • 1/2 cup white vinegar
  • 1/2 cup water
  • 1 tbsp sugar
  • 1 tsp salt
  • 1 clove garlic crushed
  • 1 tsp oregano dried

Equipment

  • Knife
  • Cutting Board
  • Glass Jar
  • Saucepan

Method
 

  1. For Serrano Pepper Salsa: Roast the serrano peppers, tomatillos, onion, and garlic until charred.
  2. Blend the roasted ingredients with cilantro, lime juice, and salt until smooth.
  3. Adjust seasoning as needed, and serve fresh with tacos or chips.
  4. For Pickled Serrano Peppers: Heat vinegar, water, sugar, and salt in a saucepan until dissolved.
  5. Add the sliced serrano peppers, garlic, and oregano to a glass jar.
  6. Pour the hot brine over the peppers and let cool before sealing the jar.
  7. Refrigerate for at least 24 hours before serving.

Notes

Use gloves when handling serrano peppers to avoid irritation. Adjust spice level by removing seeds.