This vibrant Serrano Pepper Salsa is a perfect balance of heat and tanginess, ideal for spicing up tacos, burritos, or even as a zesty dip for tortilla chips. Combining fresh serrano peppers with tomatoes, garlic, and lime juice, this Mexican-inspired salsa is sure to become a household favorite.
Course Appetizer, Side Dish, Snack
Cuisine Mexican
Keyword Gluten-Free, Spicy, Vegetarian
Prep Time 10 minutesminutes
Cook Time 5 minutesminutes
Resting Time 10 minutesminutes
Total Time 25 minutesminutes
Servings 6
Calories 50kcal
Cost $5-$7
Equipment
Blender or food processor
Skillet or frying pan
Chef's knife
Cutting board
Ingredients
5Medium Serrano PeppersStemmed and Halved
2Medium Ripe TomatoesHalved
3Cloves Garlicpeeled
1Small White OnionRoughly Chopped
1tbspOlive Oil
1tspSaltor to taste
½tspGround Cumin
2tbspFresh Lime Juice(about 1 lime)
¼cup Fresh Cilantro Leaves (optional for garnish)
Instructions
1. Prepare the Peppers and Vegetables:Heat a skillet over medium heat and add the olive oil. Once hot, place the serrano peppers, tomatoes, garlic, and onions in the skillet. Cook for 3-5 minutes, turning occasionally, until the vegetables are lightly charred. This process enhances the flavors of the salsa.2. Blend the Ingredients:Transfer the charred vegetables to a blender or food processor. Add the salt, cumin, and lime juice. Blend until smooth for a silky texture, or pulse a few times for a chunkier consistency, depending on your preference.3. Adjust Seasoning:Taste the salsa and adjust the salt or lime juice if necessary. If the salsa is too spicy, you can add a small amount of sugar or blend in half a ripe avocado to mellow the heat.4. Rest the Salsa:Let the salsa rest for about 10 minutes to allow the flavors to meld. This step is optional but highly recommended for optimal taste.5. Serve:Transfer the salsa to a serving bowl and garnish with fresh cilantro leaves if desired. Serve with tortilla chips, tacos, or as a side to grilled meats.
Notes
Heat Level: Serrano peppers are spicy! To reduce the heat, remove the seeds and membranes before cooking.
Substitutions:
Use jalapeño peppers for a milder heat or habanero for a spicier kick.
If tomatoes are unavailable, canned fire-roasted tomatoes can be a great substitute.
Storage: Store the salsa in an airtight container in the refrigerator for up to 5 days. The flavors intensify over time!
Enjoy this quick and versatile recipe, perfect for adding a spicy twist to any meal!