Serrano Hot Sauce Recipes

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SERRANO HOT SAUCE

This hot but flavorful hot sauce was made due to the large harvest of serrano peppers from my garden.

Provided by Jon Rachiele

Categories     Side Dish     Sauces and Condiments Recipes

Time P1DT21m

Yield 100

Number Of Ingredients 4



Serrano Hot Sauce image

Steps:

  • Place serrano peppers, garlic, and salt in a food processor; pulse until finely chopped. With the motor running, slowly pour the vinegar through the feed tube; process until sauce is smooth, about 5 minutes.
  • Pour sauce into a saucepan; bring to a boil and cook for 1 minute. Pour sauce into a clean jar and store in the refrigerator for at least 1 day.
  • Strain sauce through a fine-mesh strainer; store in the refrigerator.

Nutrition Facts : Calories 0.3 calories, Carbohydrate 0.1 g, Sodium 86.4 mg

14 serrano chile peppers, stemmed
6 cloves garlic, smashed
1 ½ tablespoons kosher salt
1 ½ cups distilled white vinegar

HOMEMADE RED HOT SAUCE

Provided by Food Network

Categories     condiment

Time 35m

Yield 2 cups

Number Of Ingredients 7



Homemade Red Hot Sauce image

Steps:

  • Combine the peppers, garlic, onions, salt and oil in a non-reactive saucepan over high heat. Saute for 3 minutes. Add the water and continue to cook, stirring occasionally, for about 20 minutes, or until peppers are very soft and almost all of the liquid has evaporated. (Note: this should be done in a very well-ventilated area!) Remove from the heat and allow to steep until mixture comes to room temperature. In a food processor, puree the mixture for 15 seconds, or until smooth. With the food processor running, add the vinegar through the feed tube in a steady stream.
  • Taste and season with more salt, if necessary. (This will depend on the heat level of the peppers you use as well as the brand of vinegar used.) Strain the mixture through a fine mesh sieve and then transfer to a sterilized pint jar or bottle and secure with an airtight lid. Refrigerate. Let age at least 2 weeks before using. Can be stored in the refrigerator for up to 6 months.

20 tabasco or serrano chiles, stemmed and cut crosswise into 1/8-inch slices, or 12 very ripe red jalapenos (about 10 ounces)
1 1/2 tablespoons minced garlic
3/4 cup thinly sliced onions
3/4 teaspoon salt
1 teaspoon vegetable oil
2 cups water
1 cup distilled white vinegar

SERRANO SALSA

Make and share this Serrano Salsa recipe from Food.com.

Provided by Millereg

Categories     Sauces

Time 50m

Yield 1 quart, 24 serving(s)

Number Of Ingredients 14



Serrano Salsa image

Steps:

  • Add olive oil to a medium-sized sauté pan.
  • Place over medium-high heat.
  • When oil is hot, stir in Serrano chilies and garlic.
  • Sauté for about 1 minute, stirring often so garlic does not burn.
  • Add onion and sauté for 1 to 2 minutes.
  • Add yellow pepper, sauté for 1 minute.
  • Stir in tomato paste, brown sugar, oregano and coriander; cook for 1 minute.
  • Add tomatoes, vinegar, salt, pepper and capers.
  • Turn up heat to high and bring sauce to slight boil; remove from heat immediately.
  • The vegetables should retain crispness.
  • Chill thoroughly before serving.

Nutrition Facts : Calories 32.2, Fat 1.8, SaturatedFat 0.2, Sodium 296.1, Carbohydrate 3.9, Fiber 0.8, Sugar 1.8, Protein 0.6

3 tablespoons olive oil
4 teaspoons seeded and minced serrano chilies
5 teaspoons fresh minced garlic
2 1/2 cups chopped vidalia onions or 2 1/2 cups Spanish onions
1 1/4 cups diced yellow peppers
5 tablespoons no-added-salt tomato paste
1 teaspoon dark brown sugar
1 1/2 tablespoons chopped fresh oregano
3 tablespoons fresh coriander (cilantro)
2 1/2 cups fresh tomatoes, peeled,seeded and medium chopped
2 tablespoons cider vinegar
1 teaspoon freshly ground black pepper
3 teaspoons kosher salt
1 (3 ounce) jar small capers, drained (optional)

SALSA DE SERRANO ROJO (RED SERRANO SAUCE)

This is a medium hot "Table Sauce". It can be served as a "sprinkle on" for everything from enchiladas to scrambled eggs. It makes a welcome addition to a pot of chili. It should not be considered as a dipping sauce unless you've got a fair hot tooth. We like to use serranos because of the heat to flavor ratio. Jalapenos may be used, but they won't yield quite the quality of flavor. It yields a hot, pungent, sweet south of the border flavor that can easily be addictive.

Provided by Smoky Okie

Categories     Sauces

Time 30m

Yield 100 serving(s)

Number Of Ingredients 9



Salsa De Serrano Rojo (Red Serrano Sauce) image

Steps:

  • Stem serranos, and puree along with garlic in blender until smooth adding water if necessary to maintain puree.
  • Press puree through a sieve to remove seed particles.
  • Combine 40 oz. serrano puree with all other ingredients in bowl.
  • Work in batches back through blender, and strain again.
  • Bottle in sprinkle top bottles and refrigerate.

Nutrition Facts : Calories 9.2, Fat 0.1, Sodium 72, Carbohydrate 1.9, Fiber 0.7, Sugar 1.2, Protein 0.3

4 lbs red serrano peppers
1 cup white balsamic vinegar
1 cup cider vinegar
3/4 cup water
1/4 cup fresh lime juice
4 tablespoons white sugar
2 tablespoons ground cumin
1 tablespoon salt
6 large garlic cloves

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