Serrano Salsa
Dive into the vibrant flavor of Serrano Salsa! Our homemade salsa is made with fresh Serrano peppers and a blend of savory spices, making it the perfect accompaniment for any occasion. This recipe has the perfect blend of rich tomato, cumin, garlic, cilantro, and onion flavors giving it a restaurant-quality taste you’re sure to love.
Whenever John and I visit a Mexican restaurant, we can’t help but be impressed by the taste of their salsa. After a decade of living in South Florida, we have been fortunate enough to experience an abundance of different cultures and flavors.
It’s that mix of tastes that sparked the idea for this unique Serrano salsa recipe. We are regulars at two restaurants in particular, both of which have amazing salsas! One serves up Argentinian food and the other specializes in Mexican dishes.
When we’re unable to make it out for dinner, our mild serrano pepper salsa comes to the rescue! The best of both worlds come together in this hybrid dish that blends their restaurant-style salsa appetizers into one incredible recipe.
It has a slight smokiness paired with a mild spice from the Serrano peppers that make it the perfect accompaniment to any Mexican dish. The peppers give the salsa a subtle heat that is not overwhelming but still provides a depth of flavor that’s perfect on tacos, burritos, or tortilla chips as an appetizer.
How to Make Serrano Salsa with Fresh Tomatoes:
Our salsa recipe only takes a couple of minutes to make. The longest part is prepping the ingredients.
Scroll to the recipe card below for ingredient amounts and full instructions.
- Place all the ingredients in a food processor and pulse 4 to 5 times until you reach the desired consistency.
- Serve with chips, over nachos, on burritos, on tacos, or scrambled eggs.
Tips for Success:
- Use fresh Serrano peppers for a more vibrant flavor and color.
- For a spicy salsa, add a whole Serrano pepper with the seeds attached.
- Give your salsa time to meld together before serving so that all flavors have time to combine and deepen over time.
- Keep it chunky by pulsing it just a few times in the food processor- too much blending makes the salsa watery and thin.
- Try different herbs including cilantro, parsley, mint oregano, or basil.
- Remove the seeds from the tomatoes to keep the salsa from becoming too soupy.
- Make sure you use a high capacity food processor that fits all the ingredients. We use at last a 10 cup food processor.
Storage:
Refrigerator: Store leftover salsa in the refrigerator for up to 3 days.
Is Serrano Salsa Spicy?
Our version of Serrano pepper salsa is mild because we’ve removed the seeds and membranes from the peppers.
If you prefer a spicy salsa, simply use a whole Serrano pepper instead of removing the seeds. Begin by trying one fully-seeded pepper and two de-seeded peppers, then modify the amount according to your tastes.
How Hot are Serrano Peppers?
Serrano peppers rank between 10,000-23,000 Scoville Heat Units (SHU), making them significantly hotter than jalapeños which usually range from 2,500-8,000 SHU and are spicy when consumed with their seeds. Serranos are similar in heat to cayenne peppers which can range from 30,000-50,000 SHU.
What Does a Serrano Pepper Taste Like?
A Serrano pepper has a sharp, distinct flavor that is often described as having smokey and earthy notes with a flavor very similar to a jalapeño. It has a strong heat with medium levels of spiciness that is similar to cayenne peppers. The flavor can be both slightly sweet and spicy, depending on the ripeness of the pepper when it’s picked.
Are Serrano Peppers Good for Salsa?
Yes, absolutely! We love making Serrano salsa with fresh tomatoes, onions, garlic, cilantro, and spices. The peppers give the salsa a wonderful, fresh flavor with just a hint of smokiness.
Other Appetizers You’ll Love:
Ingredients
- 4 large tomatoes, quartered
- 3 serrano peppers, seeds removed
- 3 tablespoons freshly squeezed lime juice
- 2 small onions
- 2 garlic cloves
- 1 tablespoon freshly chopped cilantro, about 1 small bunch
- ¾ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
Instructions
- Place all the ingredients in a food processor or blender.4 large tomatoes3 serrano peppers2 small onions2 garlic cloves1 tablespoon freshly chopped cilantro¾ teaspoon salt½ teaspoon ground black pepper½ teaspoon smoked paprika½ teaspoon chili powder½ teaspoon garlic powder½ teaspoon onion powder½ teaspoon ground cumin3 tablespoons freshly squeezed lime juice
- Pulse the ingredients 4 to 5 times or until the salsa reaches the desired consistency.
- Serve with chips or use a condiment for your favorite dish.
- Scroll up and see the post for tips, FAQs, and storage options.
Absolutely delicious! I went aggressive with the chili seeds, no regrets, hubs loved it as did I! I was trying to recreate a Serrano Salsa that came as an accoutrement at a favorite Mexican steakhouse here and this is really darn close!
Thank you for commenting and rating the salsa recipe, we appreciate it! I bet the extra chili seeds added some spice to it. We’re glad you and your husband enjoyed the serrano salsa. Have a lovely day Kerry!
I see most reviews were from several years ago. I just made the salsa in 2024. It’s incredible. It’s our new goto.. I added a couple extra Serrano’s and garlic cloves. I’ve sent your recipe to several people. Great job!!!!
Thank you Steve! Kim and I are glad you enjoy the salsa. We appreciate your comments and rating the recipe card. Have a great day!
Amazing!!! Tastes like restaurant salsa! It’s soooo good! It’s not overly spicy, it’s perfect! I’m so happy to have found this recipe!!
We’re so happy you liked the salsa! It’s definitely a favorite in our house, too. Thanks so much for coming back to comment and rate the recipe. Have a fantastic weekend! 🙂
This is GREAT. I wasn’t sure what to do with my garden serranos because my spice tolerance isn’t super high, so I only put in two just in case, and it turned out great. Probably could’ve enjoyed it as is, but my family has even less spice tolerance than I do 🙂
Thanks for this recipe.
Thank you Rose! I know what you mean. My spice tolerance is pretty low as well. Thank you again for commenting. Have a lovely day 🙂
I always take recipes and improvise. I added green pepper and a tad more garlic. The serranos took over so it is a little not so mild for my taste, but I’m playing with it now to see if I can adjust it. I believe I just need some more seasoning also. Thank you for sharing!
Thank you for sharing, Martha! We’re glad you working with the recipe to make it what you want and hope it turns out well. Have a lovely day 🙂