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You are here: Home » Salsas » Serrano Pepper Salsa

How to Make Serrano Pepper Salsa

Published: Mar 6, 2009 · Updated: Mar 25, 2019 by Mely Martínez

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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

How to Make Spicy Salsa with Serrano Peppers | Cómo Hacer Salsa Picosa con Chiles Serranos

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

JUMP TO FULL INSTRUCTIONS Serrano Pepper Salsa | Cómo Hacer Salsa Picosa con Chiles Serranos

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)

How to make Serrano Pepper Salsa | Mexican Recipes

  • 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.

How to make Serrano Pepper Salsa | Instructions step by step

  • 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.

How to make Serrano Pepper Salsa | Instructions step by step, quick and easy

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

How to make Serrano Pepper Salsa | I hope you enjoy this delicious recipe

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

How to make Serrano Pepper Salsa | Authentic Mexican Food Recipes

HOW TO MAKE SPICY SALSA WITH SERRANO PEPPERS

Mely Martínez - Mexico in my Kitchen
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.
4.91 from 10 votes
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Course Salsas
Cuisine Mexican
Servings 1 ½ cup of salsa

Ingredients
  

  • 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!
Keyword how to make spicy salsa with serrano peppers, serrano pepper salsa, spicy mexican salsa recipe
Tried this recipe?Let us know how it was!

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 Martinez, the cook at Mexico in my Kitchen!

More recipes:
Roast Chicken
Pibil Style Chicken

Receta en Español Salsa Picosa.

Previous Post: « Mexican Rice Recipe
Next Post: How to Make Corn Dough Quesadillas »

Reader Interactions

Comments

  1. NORA

    March 06, 2009 at 2:55 am

    MELY, SE ME HIZO AGUA LA BOCA!
    Si le agregas unas rebanadas de queso fresco entonces será el famoso chile de queso, lo conoces? Yo lo hago rebajado con pimientos verdes, no soy tan valiente con el chile.
    Saludos!

    pd:Tengo la receta de bocoles en gusta usted.

    Reply
  2. Sid Khullar

    March 06, 2009 at 4:44 am

    That looks spicy enough to tempt my Indian palate. It's only when visiting blogs like yours does one realize how little one knows about different cuisines... Mexican, in this case.

    See you around!

    Reply
  3. Silvia

    March 06, 2009 at 4:49 am

    Querida Mely, se ve riquisima la salsa...pero de miedo! Si que pica verdad? Yo creo que a mi suegro le gustaria muchisimo. Fijate que no sabia hacer chiles toreados, tengo que intentarlo. Oye queria mandarte un email pero no encontre tu direccion. Si tienes oportunidad escribeme a [email protected].
    Un abrazo!

    Reply
  4. zerrin

    March 07, 2009 at 3:32 pm

    I love to learn such unique dishes. I've never eaten such a thing but seems great!And it's easy, too. So why not give a try...

    Reply
  5. Dietitian for Hire

    March 16, 2009 at 2:01 am

    wow looks fab

    Reply
  6. Cariño

    March 25, 2009 at 11:27 am

    ¡Vaya salsa!!! Y el arroz del post anterior... bueno, ya lo tengo apuntado ¡Qué recetas tan ricas tienes! Y esas explicaciones fotográficas. Seguiré navegando por aquí para degustar tu cocina. Un saludiño desde Galicia.

    Reply
  7. mira

    March 25, 2009 at 2:21 pm

    hey there.. i just dont know wat to say.. seriously.. salsa!! 🙂 here's something for you, hope u like it! 🙂

    Reply
  8. Mely (mimk)

    March 27, 2009 at 3:02 pm

    Hola! Zerrin, Sid Kullar, Dietitian for Hire and Mira.

    Thank all for stopping by I do appreciate your comments. I do love to stop by your blogs.

    Mira, Thank you sista! Keep cooking that delicious food!

    Reply
  9. Mely (mimk)

    March 27, 2009 at 3:05 pm

    Hola SIlvia, Nora y Cariño,

    Gracias por visitar mi blog, que ha estado un poco abandonado por motivos de salud y fallas tecnicas. 🙂

    Me encanta que me visiten!
    Que tengan un hermoso dia!

    Reply
  10. Arthur

    August 10, 2018 at 12:29 pm

    5 stars
    Simple yet amazing. Thank you.

    Reply
  11. Cesar Hernandez

    September 21, 2019 at 3:27 pm

    Hello
    Can’t wait to try this and the other raw Serrano salsas.
    How long will this last the fridge, since the peppers are cooked?
    Why only four days on the ‘raw’, one? it’s only peppers and water.
    Every recipe of yours that I’ve tried are great.
    Thanks
    Cesar

    Reply
    • mmartinez

      September 23, 2019 at 8:19 am

      Hello Cesar,
      The salsa tends to get a dark color after 4 days. And the flavors does not taste as fresh.

      Reply
  12. Deborah

    April 15, 2020 at 5:31 pm

    5 stars
    I gave this recipe a five star rating because it is very easy and tasty. Beware it is extremely hot!!! 🥵A little will go a long way. I would definitely mix a little bit into regular salsa to dip my chips.

    Reply
  13. edward shickler

    July 10, 2020 at 7:19 pm

    4 stars
    Tasty, but wow! This packs a significant amount of heat. I used serranos from my garden. I know they are hot but this is pretty extreme. I can typically tolerate a lot of heat from an American palate perspecitive, but just a bit of this on a chip left my mouth burning for 20 minutes. So, not good for chip dipping, but a nice accompaniment in small amounts for other dishes.

    Reply
    • Mely Martínez

      July 11, 2020 at 3:29 pm

      Hello Edward,
      I bet those serrano peppers from your garden were great!

      Reply
  14. Will

    February 27, 2021 at 8:03 am

    5 stars
    Hi Mely, I don't know if anyone else was affected like I was while cooking the peppers. I had to leave the kitchen I was coughing a sneezing so much. Is this common with people or just me? The end result was worth it!! Gracias.

    Reply
    • Mely Martínez

      February 27, 2021 at 9:47 am

      Hello Will,
      Some Serrano peppers are very hot. That is normal. You can try to fry them in low heat next time.

      Reply

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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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