This flavorful and spicy homemade Serrano Salsa is a perfect combination of simmered serranos and ripe tomatoes, with a burst of fresh flavor from chopped onions and cilantro. Made fiery-hot with simple, nutritious ingredients, it's easy to make and perfect for adding a spicy kick to your favorite dishes.
There are so many ways to create a delicious salsa. The flavor can vary greatly depending on the specific ingredients used. For example, this Smoky Chipotle Salsa uses chipotle peppers for a smoky flavor, while Creamy Tomatillo Avocado Salsa blends tomatillos and avocado for a creamy texture. The quantity of each ingredient and the cooking method can also significantly impact the final taste.
Today's salsa recipe is a great example of how the choice of ingredients and the cooking method can drastically change the flavor profile. This salsa harnesses the intense heat of small but fiery serrano peppers, simmering them with juicy tomatoes and garlic and blending them with other fresh ingredients. The result is an extra spicy salsa that's great for adding a kick to tacos, burritos, soups, and so much more.
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Why You'll Love This Serrano Salsa Recipe
- Spicy: Featuring fiery serrano peppers, this salsa is extra spicy and extra tasty.
- Easy to Make: This quick and easy salsa comes together in minutes with just a few simple steps.
- Wholesome Ingredients: Packed with fresh, nutritious ingredients, this recipe is healthy, delicious, and also Whole30 compatible.
- Versatile: This spicy salsa is great served with breakfast, lunch or dinner. Check out the "How to Serve" section for ideas on how to pair it.
Ingredients & Substitutions
- Serrano Peppers: These peppers are small but spicy. Their intensity is balanced by the sweetness of the other ingredients in this salsa. Learn more about serranos in the following section.
- Tomatoes: A single tomato adds a touch of sweetness and helps to round out the overall flavor without overpowering the serranos. I prefer to use ripe Roma tomatoes, which are commonly used in Mexican cooking. If you don't have Roma tomatoes, any ripe, medium-sized tomatoes will work.
- Garlic: Simmering the garlic with the peppers and tomatoes mellows its harshness, leaving behind a subtle, nutty flavor.
- Onion: Fresh, diced onion is mixed in at the end providing a crisp texture and a sharp taste that complements the other ingredients.
- Cilantro: Chopped cilantro is also mixed in at the end and provides a bright flavor that pairs well with the onion and adds a touch of freshness.
Salt and Pepper: These essential seasonings enhance the natural flavors of the salsa. - Cumin (optional): A tiny pinch of cumin adds a subtle smokiness that complements the other flavors without being overpowering.
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 Caldillo de Carne Molida or my mom's Jalapeño Salsa when the jalapeños are just not spicy enough.
Serrano peppers are readily available at most grocery stores. Look for them in the produce section, typically alongside 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. Taste for Seasoning: Taste and add additional salt and pepper if needed.
4. Add Cilantro and Onion: Pour the blended salsa into a separate container. Mix in chopped cilantro and onion.
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:
- Breakfast: Great served with eggs like Papas con Huevo or Huevos con Tortilla
- Dinner: Drizzle on Chicken Flautas, Pork Flautas, Avocado Tostadas, Sopes de Picadillo
- Meats: Serve with meat dishes like Chuck Roast Carne Asada or Pan Seared Cilantro Lime Chicken
- Tacos: Slow Cooker Crispy Chicken Tacos or Tacos de Papa
- Soup: Add to a bowl of soup, like Caldo de Albóndigas or Sopa de Verduras
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
- Boil the vegetables until just tender. Do not overcook them or else they'll end up mushy and bland.
- Adjust the heat: For a milder salsa, use 1 or 2 serrano peppers instead of 3 and/or remove the seeds and veins from the serrano peppers before boiling, as these parts contain most of the heat.
- Increase tomato flavor: If you prefer a stronger tomato flavor, use 2 serrano peppers and 2 large tomatoes.
- Create a balanced flavor: For a medium-spicy salsa with added flavor, combine 1 serrano pepper and 1 jalapeño pepper. Deseeding and deveining both peppers will further reduce the heat.
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! If you try this recipe, please leave me a comment with a star rating below. Also, be sure to follow me on Instagram, Facebook or Pinterest to stay in touch, and don't forget to subscribe to my newsletter.
Recipe
Extra Spicy Serrano Salsa
Equipment
- Blender or food processor
- Knife
- cutting board
- Small pot
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 1 garlic clove and 3 serrano peppers.
- Boil for 3 minutes, then add 1 large Roma 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, a small pinch of cumin (if using), and ¼ cup of water in blender.
- Blend on high for about a minute or until completely smooth.
- Pour salsa in a bowl. Add ¼ chopped onion and ¼ cup of chopped 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
- Adjust the heat: For a milder salsa, use 1 or 2 serrano peppers instead of 3 and/or remove the seeds and veins from the serrano peppers before boiling, as these parts contain most of the heat.
- Increase tomato flavor: If you prefer a stronger tomato flavor, use 2 serrano peppers and 2 large tomatoes.
- Create a balanced flavor: For a medium-spicy salsa with added flavor, combine 1 serrano pepper and 1 jalapeño pepper. Deseeding and deveining both peppers will further reduce the heat.
Nutrition
Originally published January 5, 2022. Updated post March 2023 and again on August 2024.
Jessie K.
I love spicy food and this salsa was right up my alley! Love the crunch with the onions too.
Gemma
Thank you Jessie! I love the spiciness with the serranos too and fresh onions always add such great texture to a salsa.
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.