Serrano Pepper Salsa

One of my sisters loves spicy foods and when she visits our mother she will cook this spicy serrano peppers salsa for all my brothers. This serrano salsa is very common in La Huasteca Region of Veracruz and Tamaulipas, where it is used at breakfast or brunch time for Bocoles (a small corn dough patty mixed with beef lard and stuffed with different kinds of fillings) and over fried eggs and steaks just to mention some.

Serrano Pepper Salsa

If you want to know how to make “chiles toreados”, just roast the serrano peppers until step 2 and add some drops of Soy Sauce and lemon juice then you will have “Chiles Toreados”.

How to Make Serrano Peppers Salsa

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DIRECTIONS:

• Using a fork prick some holes into serrano peppers, doing this will help them release the steam and burst while frying them. (Please check the ingredients list below)

• Heat the oil in a frying pan over medium high heat and add the serrano peppers, roast them on the preheated pan for about 10 to 15 minutes, blister the pepper until cooked through and slightly blackened (turning occasionally to get an even roasting). Remove the peppers and put them aside to cool for a few minutes.

• After the serrano peppers have cooled, place them in the blender with the water and pure just for a few seconds to get a chunky consistency.

• Add the onion to the frying pan and cook it until transparent.

• Finally, add the salsa and let it cook for 4-5 minutes. Add salt to taste and enjoy!

Did you like the recipe? Please let me know in the comments section, do you have questions, or share the link with your friends. I hope you have an incredible time cooking!

Provecho!

Mely, the cook at Mexico in my Kitchen!

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Pibil Style Chicken

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Spicy Salsa with Serrano Peppers

Mely Martínez

This Serrano Pepper Salsa is very common in La Huasteca Region of Veracruz and Tamaulipas, where it is used at breakfast or brunch time for Bocoles (a small corn dough patty mixed with beef lard and stuffed with different kinds of fillings) and over fried eggs and steaks just to mention some.

4.95 from 18 votes

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Prep Time 5 mins

Cook Time 15 mins

Total Time 20 mins

Course Salsas

Cuisine Mexican

Servings 1 ½ cup of salsa

Calories 282 kcal

Ingredients

  

1x2x3x

• ▢ 15 “serrano” peppers
• ▢ 2 tablespoons of vegetable oil
• ▢ 3 Tablespoons of chopped onion
• ▢ About ½ cup of water
• ▢ salt to taste

Instructions

 

• Using a fork prick some holes into serrano peppers, doing this will help them release the steam and burst while frying them.
• Note: If you live in an apartment it is a good idea to turn your kitchen fan now.
• Heat the oil in a frying pan over medium high heat and add the serrano peppers, roast them on the preheated pan for about 10 to 15 minutes, blister the pepper until cooked through and slightly blackened (turning occasionally to get an even roasting). Remove the peppers and put them aside to cool for a few minutes.
• After the serrano peppers have cooled, place them in the blender with the water and pure just for a few seconds to get a chunky consistency.
• Add the onion to the frying pan and cook it until transparent.
• Finally add the salsa and let it cook for 4-5 minutes. Add salt to taste and enjoy!

Nutrition

Serving: 1gCalories: 282kcalCarbohydrates: 9gProtein: 2gFat: 28gSaturated Fat: 23gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 249mgPotassium: 318mgFiber: 4gSugar: 5gVitamin A: 844IUVitamin C: 43mgCalcium: 20mgIron: 1mg

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