Friday, February 21, 2014

Raw Serrano Pepper Sauce / Salsa Cruda de Chile Serrano

Raw salsas are quick and easy to make and are a great compliment to your steak or chicken. This is one of those salsas, with no boiling or roasting needed. If you don’t have Serrano peppers and can only find Jalapeños, those will work fine as well.

In my hometown of Tampico, Tamaulipas, serrano peppers are the daily fare in most households,where a salsa that uses only serrano peppers is the norm.  The salsa is made
according to cook preference, you could either roasted, boil or fried the peppers and process with the molcajete or the blender. But the ingredients are always the same, peppers, water and salt. You can check other version of this salsa HERE.
SalsaserranocrudaSerrano Peppers are named after the “Sierras” (mountains) of the central states of Puebla, Hidalgo, and Estado de Mexico; this is where this pepper was originally cultivated, but nowadays it’s harvested in different regions around the country. This hot pepper is widely used, either cooked, roasted, fried or raw. It is common to add it whole to soups (like “Caldo de Pollo” or “Beef Soup”), rice, or some other stew. It can also be placed at the dinner table raw (either whole or in bits) to be eaten while dining. The Serrano Peppers are also used for salsas and guacamole. When this pepper matures, it changes to a bright red color. When dried it is know as “Pico de Pajaro” (bird beak).  


  • 6 Serrano peppers, chopped
  • 1 Small garlic clove, chopped
  • 1/2 cup of water
  • salt to taste
1. Place Serrano peppers, garlic and water into the blender.
2. Process until you have a smooth sauce. Season with salt and serve. Keeps refrigerated for up to 4 days. It is great for tacos and grilled meats.
¡Buen provecho!


  1. Con esos tacos de bistec que están a la derecha!


  2. I don't know if its me, if I'm extremely hungry but I feel I can eat e-v-e-r-y-t-h-i-n-g I find in here! I'm going to marry a Mexican!

  3. Hola Mely

    Llevo mucho tiempo (creeme, mas de 30 anos) buscando encontrar el sabor de esa salsa. cuando era muy nino (9 o 10) existia una taqueria cerca de casa, y mi madre me dejaba ir a comer tacos, yo solo. En esa taqueria, tenian una salsita verde, picosa pero con una textura distinta a las hechas con tomatillos. Obviamente para un nino de 10 anos, pues no es exactamente lo mas importante, pero en mi mente, siempre existio ese sabor.

    Para no hacer el cuento largo, de milagro encontre unos jalapenos en mi super en inglaterra (los jalapenos no se venden aqui, solamente chiles de africa o de asia, y quien sabe que chiles sean). , El caso es que hice esta salsa, y para mi ha sido una regresion a mi infancia. Llevo comiendo esta salsa mas de 1 semana. se guarda muy bien en el refrigerador. De hecho, como que le baja lo picante. Hoy, me la termine cuando me hice un rib eye bien aplanado en unas tortillitas de harina con un buen aguacate. una delicia.

    mil gracias por tu receta!

    1. Hola Jacinto,

      que bueno que te haya gustado la salsa, tambien la puedes freir con un poco de cebolla finamente picadita. Primero fries la cebolla y luego le agregas la salsa. Rico. Saludos y gracias por visitar.


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