Raw Serrano Pepper Sauce
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 another version of this salsa HERE.
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
DIRECTIONS:
- Place Serrano peppers, garlic and water in the blender. (Please check the ingredients list below)
- 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.
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.
- 6 Serrano peppers chopped
- 1 Small garlic clove chopped
- 1/2 cup of water
- salt to taste
-
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.
¡Buen provecho!
Mely,
looks wonderfully fresh
Con esos tacos de bistec que están a la derecha!
Besos
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!
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!
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.
Can I make something tasty with the peppers after they turn red?
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.