Extra Spicy Serrano Salsa (Edit recipe)

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.

10 minutes

15 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	22
Fat:	0 g
Carbohydrates:	5 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	54 mg
Fiber:	2 g
Sugars:	3 g
Calculated for total recipe.

by Everyday Latina

View original recipe

Serves: 6-8

Ingredients

3 raw Serrano
1 clove Garlic
1 Roma Tomato, large (or 2 small ones)
.25 tsp Kosher Salt
.125 tsp Black Pepper, ground
.125 tsp Ground Cumin, ground (optional)
.25 cup Water
.25 Onion, chopped
.25 cup Cilantro, chopped

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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

Notes

Use 2 serrano peppers instead of 3 Use gloves and take out the seeds and veins from the serranos. If you don’t mind your salsa a bit more tomatoey, use 2 serrano peppers and 2 large tomatoes. My top recommendation is to use 1 serrano pepper and one jalapeño pepper. Jalapeño peppers are not as spicy as serranos and will add a nice flavor to the salsa. You can also deseed and devein both the peppers for another added measure.