Serrano Hot Sauce


This hot but flavorful hot sauce was made due to the large harvest of serrano peppers from my garden.

Prep Time:
15 mins
Cook Time:
6 mins
Additional Time:
1 day
Total Time:
1 day 21 mins
1 1/2 cups


  • 14 serrano chile peppers, stemmed

  • 6 cloves garlic, smashed

  • 1 ½ tablespoons kosher salt

  • 1 ½ cups distilled white vinegar


  1. Place serrano peppers, garlic, and salt in a food processor; pulse until finely chopped. With the motor running, slowly pour the vinegar through the feed tube; process until sauce is smooth, about 5 minutes.

  2. Pour sauce into a saucepan; bring to a boil and cook for 1 minute. Pour sauce into a clean jar and store in the refrigerator for at least 1 day.

  3. Strain sauce through a fine-mesh strainer; store in the refrigerator.

Cook's Note:

If you have a high-powered blender (such as Vitamix(R)), you can use the soup setting to emulsify and cook the sauce.

Nutrition Facts (per serving)

0 Calories
0g Carbs
Nutrition Facts
Servings Per Recipe 100
Calories 0
% Daily Value *
Sodium 86mg 4%
Total Carbohydrate 0g 0%
Vitamin C 0mg 1%
Calcium 0mg 0%
Potassium 1mg 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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