Serrano Hot Sauce Recipe (Edit recipe)

33 recipes
|
0 followers

Serrano hot sauce is a fresh roasted pepper sauce made with green serrano peppers, garlic, ginger, distilled white vinegar, salt, and olive oil. This recipe creates a bright, tangy sauce with clean serrano heat, roasted garlic depth, and a subtle warm note from ginger. Roasting softens the peppers and garlic while adding deeper roasted flavors without removing the fresh green pepper character. Serrano peppers typically range from 10,000 to 23,000 Scoville Heat Units (SHU), creating a moderate heat level stronger than jalapeños. The recipe takes about 55 minutes and produces approximately 2 cups (480 ml) of strained hot sauce. Serve it with tacos, burritos, eggs, grilled chicken, pork, fish, shrimp, rice bowls, spring rolls, pho, noodle dishes, and other savory foods.

Share

Save

Original Recipe

PREP TIME

5 minutes

COOK TIME

50 minutes

INGREDIENTS

8

Serves: 16

Ingredients

1 lb Chili Peppers, Green serrano peppers
4 cloves Garlic
0.5 Tbsp Kosher Salt
0.5 tsp Ginger Root, Mince
1 cup White Vinegar, Distilled
1 Tbsp Extra Virgin Olive Oil
0.25 cup White Vinegar, Distilled
2 Hot Chili Pepper, Ghost peppers

Get Recipe Ingredients

Buy Ingredients on the FoodSocial Market

Shop over 3500 products from unique and independent, creator-curated brands

Process

Cook Mode

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

Step 1: Prepare the peppers and garlic. Preheat the oven to 400°F (204°C). Remove stems from serrano peppers and keep the inner tissue intact for maximum heat or remove some for a milder sauce. Peel garlic cloves, place peppers and garlic on a baking sheet, and coat lightly with olive oil.
Step 2: Roast the serranos and garlic. Roast serrano peppers and garlic at 400°F (204°C) for about 20 minutes until peppers soften, develop blistered areas, and garlic becomes tender. Allow the roasted ingredients to cool for 5–10 minutes before blending.
Step 3: Add seasonings and vinegar. Transfer roasted serrano peppers and garlic into a blender. Add kosher salt, minced ginger, and distilled white vinegar. Pulse briefly to break down the roasted ingredients.
Step 4: Blend until smooth. Blend the mixture until peppers and garlic become smooth. Add additional white vinegar 1 tablespoon at a time if the sauce needs stronger acidity or a thinner consistency.
Step 5: Strain the sauce. Pour the blended sauce through a fine-mesh sieve. Press fine pepper solids through for a thicker sauce or leave more solids behind for a smoother table sauce.
Step 6: Stir and bottle. Stir the strained sauce thoroughly, transfer it into clean glass bottles or airtight jars, and refrigerate.

Notes

Wear food-safe gloves when handling serrano peppers. Keep the kitchen ventilated while roasting peppers. Adjust heat by removing more inner pepper tissue before roasting. Add ghost peppers only if you want a substantially hotter sauce. Use additional vinegar gradually because the sauce consistency changes quickly. Store the finished sauce refrigerated because this homemade recipe does not use a validated shelf-stable preservation process.

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	59
Fat:	1 g
Carbohydrates:	11 g
Protein:	3 g
Cholesterol:	0 g
Sodium:	116 mg
Fiber:	3 g
Sugars:	6 g
Sugar Alcohol:	0 g
Calculated per serving.