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
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!
HOW TO MAKE SPICY SALSA WITH SERRANO PEPPERS
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!
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.
NORA
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.
Sid Khullar
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!
Silvia
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!
zerrin
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...
Dietitian for Hire
wow looks fab
Cariño
¡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.
mira
hey there.. i just dont know wat to say.. seriously.. salsa!! 🙂 here's something for you, hope u like it! 🙂
Mely (mimk)
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!
Mely (mimk)
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!
Arthur
Simple yet amazing. Thank you.
Cesar Hernandez
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
mmartinez
Hello Cesar,
The salsa tends to get a dark color after 4 days. And the flavors does not taste as fresh.
Deborah
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.
edward shickler
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.
Mely Martínez
Hello Edward,
I bet those serrano peppers from your garden were great!