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.
Equipment
- Knife
- Cutting Board
- Glass Jar
- Saucepan
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
Instructions
- For Serrano Pepper Salsa: Roast the serrano peppers, tomatillos, onion, and garlic until charred.
- Blend the roasted ingredients with cilantro, lime juice, and salt until smooth.
- Adjust seasoning as needed, and serve fresh with tacos or chips.
- For Pickled Serrano Peppers: Heat vinegar, water, sugar, and salt in a saucepan until dissolved.
- Add the sliced serrano peppers, garlic, and oregano to a glass jar.
- Pour the hot brine over the peppers and let cool before sealing the jar.
- Refrigerate for at least 24 hours before serving.
Notes
Use gloves when handling serrano peppers to avoid irritation. Adjust spice level by removing seeds.