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You are here: Home » Salsas

Raw Serrano Pepper Sauce

Published: Feb 21, 2014 · Updated: Aug 27, 2019 by Mely Martínez

JUMP TO RECIPE

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.

Raw Serrano Pepper Sauce

Salsa Cruda de Chile Serrano

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 another version of this salsa HERE.

Raw Serrano Pepper Sauce | Mexican Peppers

Serrano 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 known as “Pico de Pajaro” (bird beak).

How to make Raw Serrano Pepper Sauce

JUMP TO FULL INSTRUCTIONS

DIRECTIONS:

Raw Serrano Pepper Sauce | Instructions step by stepRaw Serrano Pepper Sauce | Instructions step by step, quick and easy

  • Place Serrano peppers, garlic and water in the blender. (Please check the ingredients list below)
Raw Serrano Pepper Sauce | Mexican Recipes
  • 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!

Mely,

Raw Serrano Pepper Sauce

Mely Martínez
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.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 0 mins
0 mins
Total Time 10 mins
Course Salsas
Cuisine Mexican
Servings 36 teaspoons ( ¾ cup total)
Calories 1 kcal

Ingredients
  

  • 6 Serrano peppers chopped
  • 1 Small garlic clove chopped
  • ½ cup of water
  • salt to taste

Instructions
 

  • Place Serrano peppers, garlic and water into the blender.
  • 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.

Nutrition

Serving: 1teaspoonCalories: 1kcalCarbohydrates: 1gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 7mgPotassium: 3mgFiber: 1gSugar: 1gVitamin A: 9IUVitamin C: 1mgCalcium: 1mgIron: 1mg
Tried this recipe?Let us know how it was!
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Reader Interactions

Comments

  1. Bkhuna

    April 01, 2018 at 2:49 am

    Can I make something tasty with the peppers after they turn red?

    Reply
    • mmartinez

      April 01, 2018 at 7:51 am

      Hello Bkhuna,
      If they are ripe and turned red but still firm. You can cook with them and add to your stew finely chopped to add some spice to your dishes. You can still make salsa with them.

      Reply
    • Roberta

      August 06, 2021 at 7:58 am

      Can this sauce be frozen?

      Reply
      • Mely Martínez

        August 06, 2021 at 8:57 am

        Hello Roberta,
        Yes, it can.

  2. jacinto

    March 13, 2014 at 9:10 pm

    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!

    Reply
    • Mely

      March 15, 2014 at 11:44 pm

      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.

      Reply
  3. momaskitchen.se

    February 23, 2014 at 3:58 pm

    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!

    Reply
  4. Nora

    February 22, 2014 at 4:26 pm

    Con esos tacos de bistec que están a la derecha!

    Besos

    Reply
  5. Rebecca Subbiah

    February 22, 2014 at 3:40 am

    looks wonderfully fresh

    Reply

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ABOUT ME

Mexico in my kitchen | Mely Martinez

Hi, I'm Mely Martinez, a former Mexican school teacher, home cook, and food blogger. I moved to the United States about ten years ago, after living in Mexico my whole life. Now I love to share home-style recipes for authentic Mexican food.

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