Fiery-hot and easy to make, this Serrano Salsa uses only fresh, nutritious ingredients and is great with any meal. The extra spicy salsa gets its flavor from boiling the serranos, then adding in fresh onion and cilantro for a smooth sauce with a little zesty crunch.
There are so many different ways to make a good salsa. The flavor of a salsa will vary depending on the type of pepper used, other complementary ingredients added, the quantity of those ingredients, and the method of cooking.
In this serrano salsa recipe, we are taking the small, but fiery, serrano peppers, boiling them and blending them with other fresh ingredients. The result is an extra spicy salsa that is amazing with tacos, burritos, soups and so much more.
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Why You'll Love This Serrano Salsa Recipe
- Spicy: Made with fiery serrano peppers, this salsa is extra spicy and extra tasty.
- Easy to Make: This salsa comes together after just some quick boiling and blending.
- Wholesome Ingredients: Fresh vegetables and some spices make up this delicious and nutritious salsa, which is also Whole30 compatible.
- Versatile: This spicy salsa is great served along breakfast, lunch or dinner. Check out the "How to Serve" section for ideas on what to pair it with.
The Ingredients
- Serrano Peppers: These peppers are small but spicy. Learn more about them in the following section.
- Tomatoes: Just one tomato helps balance out the flavor of the serrano, but without overpowering or becoming the focus of the sauce.
- Garlic: The garlic is boiled with the peppers and tomato to mellow out its flavor, but still adds a nutty bite to the salsa.
- Onion: Fresh, diced onion is mixed in at the end providing crunch and the great sharp taste of raw onion.
- Cilantro: Fresh cilantro is also added at the end and works great with the onion.
- Salt
- Pepper
- Cumin (optional): Just a tiny pinch of cumin adds a little smokiness without actually being detected.
See recipe card for quantities.
About Serrano Peppers
Serrano peppers are the same deep green color as jalapeños, but smaller and thinner. However, don't be fooled by their size, serranos are actually much spicier than jalapeño peppers. Just one serrano can add quite a kick to any dish. I actually like to keep them on hand to add to recipes like this ground beef stew with jalapeño or my mom's jalapeño salsa when the jalapeños are just not spicy enough.
Serrano peppers are easy to find at any grocery store. Look for them in the produce section, usually right beside the jalapeños.
How to Make Serrano Pepper Salsa
1. Boil Ingredients
- Bring water to a boil in a small pot or medium saucepan.
- Boil garlic, serrano peppers, and tomato until fork-tender.
2. Blend
- Place boiled vegetables in a blender.
- Add salt, black pepper, cumin, and water.
- Blend until smooth.
3. Add Cilantro and Onion
- Pour the blended salsa into a separate container.
- Mix in chopped cilantro and onion.
- Taste for seasoning and add additional salt and pepper if needed.
How to Serve
This salsa is great served on top of tacos or flautas, with different cuts of meat and in soups. Here's some specific dishes you can serve it with:
- Papas con Huevo
- Huevos con Tortilla
- Chicken Flautas
- Chuck Roast Carne Asada
- Slow Cooker Crispy Chicken Tacos
- Caldo de Albóndigas
- Sopa de Verduras
- Avocado Tostadas
How to Store
To store, place in an air-tight container in the refrigerator for up to 5 days. The salsa is best served at room temperature.
Tips and Variations
- The key is to boil the vegetables until just tender, and to not overcook them or else they'll end up mushy and bland.
- To lessen the spice, use one, two, or a combination of the following to get varied results:
- Add 2 serrano peppers instead of 3.
- Use gloves and take out the seeds and veins from the serranos, as most of the spice comes from these parts of the peppers.
- If you don't mind your salsa a bit more tomatoey, use 2 serrano peppers and 2 large tomatoes.
- My top recommendation is to use 1 serrano pepper and 1 jalapeño pepper. Jalapeño peppers are not as spicy as serranos and will add a nice flavor to the salsa. You can also deseed and devein both the peppers for another added measure.
FAQ
The method used to cook the ingredients for a salsa will affect its final flavor. Salsas can be made by sautéing, roasting, boiling or even leaving the ingredients raw, like in pico de gallo or this pineapple-jalapeño salsa.
This particular serrano salsa gets its flavor from boiling some of the ingredients and then adding in fresh onion and cilantro at the end. So you get a smooth, sauce with a little zesty crunch, a great combination.
In my opinion, I prefer the size and flavor of jalapeño in my cooking, but they just don't tend to be spicy. In a salsa you want to have spice and serranos will give you that spicy kick you are looking for.
Removing the seeds is not necessary, however if you want to lessen the spice, taking out the seeds and veins will reduce the heat level.
I hope you enjoy!
PLEASE LEAVE A COMMENT BELOW IF YOU MAKE THIS OR TAG ME ON INSTAGRAM @EVERYDAYLATINA.
Recipe
Serrano Salsa
Equipment
- Blender or food processor
Ingredients
- 3 serrano peppers
- 1 garlic clove
- 1 large Roma tomato (or 2 small ones)
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- ⅛ teaspoon ground cumin (optional)
- ¼ cup water
- ¼ onion, chopped
- ¼ cup chopped cilantro
Instructions
- Bring 4 cups of water to a boil in a small pot or medium saucepan. Add the garlic and serrano peppers.
- Boil for 3 minutes, then add tomato.
- Continue boiling for about 8 minutes or until the tomatoes and peppers are fork-tender. Remove from heat.
- Place the serranos, garlic, tomatoes, salt, black pepper, cumin (if using), wand ¼ cup of water in blender.
- Blend on high for about a minute or until completely smooth.
- Pour salsa in a bowl. Add the chopped onion and cilantro and use a spoon to mix.
- Taste for seasoning and add additional salt and pepper if needed.
- Store in an air-tight container in the refrigerator for up to 5 days. The salsa is best served at room temperature.
Notes
- Use 2 serrano peppers instead of 3
- Use gloves and take out the seeds and veins from the serranos.
- If you don’t mind your salsa a bit more tomatoey, use 2 serrano peppers and 2 large tomatoes.
- My top recommendation is to use 1 serrano pepper and one jalapeño pepper. Jalapeño peppers are not as spicy as serranos and will add a nice flavor to the salsa. You can also deseed and devein both the peppers for another added measure.
Originally published January 5, 2022. Updated post March 2023.
Pam
Made this several times. It’s a keeper. My grandson is always requesting more of this salsa and a couple others of yours I’ve made. Thank you!
Gemma
Hi Pam, that's so great! Thank you so much for trying out my recipes and for the comment!
Kara
Such a good salsa and very appreciated on my Whole30 right now! I'm already craving another batch! I made it exactly, other than omitting the cumin and blending the fresh onion in at the end so I could hide it from my husband. Thanks for sharing a bomb recipe
Gemma
Hi Kara, that's wonderful, I am so glad! I love that you had to blend the onion to hide it from your husband. Too funny!
Mark Marin II
Never comment on recipes I find. But! This recipe deserves a compliment and acknowledgement. It’s amazing and simple, the only thing I add is lime juice as stated by the other commenter. I do prefer this salsa as soon as it’s blended, nice and warm!
My Dad calls me every other day asking when I’m making another batch!
everydaylatina
Thank you Mark. What a great compliment! So happy you and your dad like it.
Paul A Enriquez
Excellent Salsa. I'm Mexican so of course I make salsa too but everyone has different recipes so I really enjoy checking other recipes out and making them. This one is simple and it's bomb. I add a little lime to mine sometimes. Gracias for sharing y Buen Provecho
everydaylatina
Hi Paul, what a wonderful compliment! Thank you for trying it and for the comment! So glad you liked it.