This hot sauce recipe uses serrano peppers that have been fermented, then processed with vinegar, garlic, tequila and lime juice. It is juicy, tart and just the right amount of spicy.
Spicy Serrano Hot Sauce Recipe
More hot sauce coming at you, my friends. If you can believe it, our garden is STILL producing peppers because of this phenomenal weather we've been having. I know cold weather is on the way, but we've been a bit lucky here in zone 5 this year and I'm reaping the benefits.
I grew serrano peppers this year and HOLY WOW did they go wild. I only planted a single plant and that plant has produced marvelously. If you're going to grow peppers, be sure to include a serrano plant. One of the most productive plants in the garden.
The big question, though, when growing serrano peppers is...
What Can I Do With a LOT of Serrano Peppers?
Here's an idea for you. Make HOT SAUCE.
Yes!
This is a fermented hot sauce recipe and it requires an entire pound of serrano peppers, which may not seems like a lot of weight, but it takes quite a few serrano peppers to weigh 1 pound.
To Ferment or Use Fresh Peppers?
If you're not comfortable with fermenting (you SHOULD be, though), you CAN make this hot sauce with fresh serrano peppers. Just skip steps 1-4 in the recipe. Start by processing the peppers in a food processor, then jump to step 5 and make your serrano hot sauce.
It will still be a good hot sauce, for sure, but you'll have a fresher, greener flavor that is not quite as developed that you achieve by fermenting.
Check out my page on How to Make Fermented Pepper Mash to learn more about why you should be fermenting chili peppers.
Fermented hot sauces are mellower and have a deeper flavor, so I've been fermenting a LOT of chili peppers this year for hot sauces.
This is actually a hot sauce for Patty, because she tends to lean toward green hot sauces and seasonings. I tend to favor vibrant red and orange sauces, but Patty loves her serrano peppers.
So here you go, Patty! She loves this one. It is slightly garlicky and tart and distinctive with the addition of tequila, something else Patty loves.
Enjoy and check out my other Hot Sauce Recipes, too.
Where'd you get that sauce bottle?
I find them locally sometimes, but I also order through Amazon. Here is a link to some bottles I like (affiliate link, my friends!): Swing Top Glass Bottles, 8.5 Ounce - Set of 4
. If you like the smaller bottles that most hot sauce makers use, here's another link: Hot Sauce Bottles, 5 Oz - 24 Pack
.
Recipe Tips & Notes
- Process this hot sauce for longer storage. Just be sure to use proper canning/jarring safety procedures.
- Wondering what to do with this sauce? Aside from drizzling it over anything you please, here's a post I did about How to Cook with Hot Sauce. As if you need even MORE reasons to eat hot sauce. I hope you find it helpful!
- After you strain out the solids to thin out the hot sauce, you can throw the solids away, OR --- dehydrate them and use them for seasoning. Or simply do not strain for a thicker sauce. Those solids still have plenty of life left in them, and hey, what a great way to make some homemade seasonings for yourself? Sprinkle it over foods or use it as a rub. It would be GREAT on chicken. Give it a little ZING, right?
Storage & Leftovers
This sauce should keep many months easily in the fridge, or even longer. It's all about the acidity. To be technical, target level ph for shelf stable foods is below 4.6 ph, but should probably be lower for home cooks, around 4.0 or so, to account for errors. If you're concerned, add more vinegar to lower the ph. Sauces made with fermented chili peppers will last even longer.
The best ph meters that I recommend are from Thermoworks. Get yourself a ph meter from Thermoworks today. I am a happy affiliate.
Check out more Hot Sauce Recipes or learn more about How to Make Hot Sauce.
Check out These Related Recipes:
Try Some of My Popular Serrano Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Spicy Serrano Hot Sauce Recipe
Ingredients
- 1 pound serrano peppers
- 3 tablespoons sea salt
- 1 quart unchlorinated water
- 3 cloves garlic minced
- 3 ounces white wine vinegar
- 1.5 ounces reposado tequila
- Juice from 1 lime
Instructions
- First, ferment the serrano peppers. Process your fresh peppers in a food processor. If you don’t have a processor, use a mortar and pestle or simply rough chop them. Pack them into a jar, leaving at least 1 inch of head space. The peppers may rise a bit when fermenting.
- Next, mix 1 quart unchlorinated water with 3 tablespoons sea salt. Pour just enough brine over the peppers to cover them, pressing them down a bit as you go. Discard or save any remaining brine for another use. It is important to keep the peppers covered with brine to avoid spoilage. Check this daily.
- Screw on the lid and set the jar away from direct sunlight to ferment for at least 1 week. Ideal temperatures are between 55-75 degrees F. The most active fermentation period is between 1-2 weeks, sobe sure to monitor it during this time. “Burp” the jars often by unscrewing the lid a bit to let out some of the accumulating gases. Or, use an airlock or membrane for easier fermenting. See our page, “How to Make Fermented Pepper Mash”, for further instruction.
- After 1-2 weeks, the fermenting activity will diminish and the brine will turn cloudy and taste acidic.
- Pour the fermented serrano peppers, including the brine, into a pot along with garlic, vinegar and tequila. Bring to a quick boil. Reduce heat and simmer for 15 minutes. NOTE: If you feel the brine will make your hot sauce too salty, you can strain the peppers and use fresh water instead, just enough to cover the peppers in the pot. Or, use a combination of brine and fresh water.
- Cool slightly then add to a food processor with the lime juice. Process until smooth.
- Strain the mixture to remove the solids, if desired. Pour into hot sauce bottles and enjoy.
Notes
Nutrition Information
Scott says
may I use Diamond Crystal Kosher salt instead of Sea salt for these recipes?
Mike Hultquist says
You sure can, Scott. Enjoy!
Holly Stadtler says
Mike, sorry to seem dense, but if I’m making this with un- fermented peppers, do I add as much water and do I stick with unchlorinated?
Thanks
Holly
Mike Hultquist says
Holly, you really only need just enough water to cover the peppers. Honestly, I would start with 1/2 to 1 cup of water with the other ingredients. Simmer, then process, then test for consistency. If you want a thinner sauce, add in a bit of water at at time until you get a consistency you like. Let me know how it goes.
Tracy says
I followed this recipe to the letter and the results are fantastic. Hot and flavorful, with a hint of lime and just enough salt. Do I need to refrigerate the result? Or will this keep in the pantry?
Mike Hultquist says
Thanks, Tracy! The short answer is - you don't NEED to refrigerate, but I do have a post here you can refer to - Does Hot Sauce Need to be Refrigerated? Cheers! https://www.chilipeppermadness.com/frequently-asked-questions/refrigerating-hot-sauce/
George says
I have noticed that the recipes never say what size Mason jar you are using, unless l have just missed it. Can you elaborate on this ? Also l was thinking about using a Beer Growler for fermentation, l have a couple and a fermentation lock fits the top perfectly. This will also allow for a larger batch that fill make my Family and friends happy. Do you have any thoughts on this as well.. Thank you
Mike H. says
Hey, George. Here is a link to some bottles I like (affiliate link): Swing Top Glass Bottles, 8.5 Ounce - Set of 4. Most hot sauce makers use smaller bottles like these (affiliate link): Hot Sauce Bottles, 5 Oz - 24 Pack. As for your other question, using a beer growler is a great idea. The glass is non-reactive, and since a fermentation lock fits the top perfectly, it will safely release CO2 while keeping oxygen out. Just be sure to leave some headspace for gas expansion and thoroughly clean the growler to avoid contamination. Have fun!
Peter says
Hi there again. I'm a yearly visitor. Every year, harvest time, when I end up with so many peppers! tTwo years ago was my first time and my family loved the hot sauce. But that year I left my peppers in the fridge too long and half of them spoiled. This year I'm doing it quicker. I harvested about 5 days ago and I have tons of Serranos from dark green to dark red and sweet.
I still feel like an amateur, although I'm much better than I was 2 years ago. And more confident. I've just fermented some vegetables to make a gut healthy shot juice.
I've noticed that people's recommendations for the salt to distilled water ratio varies quite a bit. Do you think that going slightly heavy on the salt is safer than going too easy on the salt, when you're fermenting?
And my big question to you is, I've read much about vinegar killing off the good bacteria in the fermentation process. Do you think this also applies to the hot sauce you make later? Meaning, if I follow this recipe and add tequila and vinegar, do you think it's essentially killing off some of the good bacteria and nutrients? obviously it will still be delicious and amazing! but I might want to do half and half of just distilled hot sauce and this recipe. As always, thanks for any input! This year I will be sure to tag you on social media, now that I'm feeling more comfortable.
Mike H. says
Hi, Peter. It’s great to hear your confidence has grown, and your Serrano harvest sounds amazing! When fermenting, it's safer to go slightly heavy on salt to prevent bad bacteria. Vinegar added after fermentation won’t kill the beneficial bacteria from the process, but it will stop further fermentation. So, for live cultures, try half vinegar and half fermented hot sauce. Either way, your sauce will be delicious! Excited to hear how it goes =)
Marc says
We planted Serrano's this past spring. 5 bushes. I say "bushes" because they look like bushes ~ They are LOADED ! I've given away at least a pound or more and still have enough to make a few batches of this sauce!
Mike Hultquist says
Boom! I love to hear this! Lots of hot sauce!!
Alicia says
I've been scanning comments on this and the fermented directions and I can't find the answer, so I'll ask directly - can I use roasted peppers? I've got a chile roaster, and I was wondering if roasting and peeling the peppers would add flavor or if the slight smokiness would alter the fermentation or safety? Thank you. I've got enough serranos to try both ways, I was just curious about roasting versus not.
Mike H. says
Hi Alicia, check out the comment from another reader, Anna, here. 😉
Daree says
Excellent!! Followed the recipe including the fermentation. I love this stuff! Thanks!
Mike Hultquist says
Nice!! Thanks, Daree!
Laura says
can you substitute hot peppers in this recipe? i.e., poblano, c a yenne or habanero?
Mike Hultquist says
You certainly can, Laura. Works perfectly!
Mary Beth says
Huge fan of this site and the recipes on it! Had great success with the habanero/carrot/shallot one last year, tried this one with some unripe green cayennes this year but followed all other steps to the letter.
I made the hot sauce last night after letting the peppers ferment two weeks (I had to store them in the fridge at the very end for about a day during a heatwave—as even the basement was above 75 degrees).
Today I noticed some, not all, of my bottles of sauce (the ones that have thicker versus thinner contents, as I like chunky sauces and didn't strain) have a thing layer of white bubbles/foam inside them. I shook the bottles and it dissipated a bit but then returned. Is this normal, and is the sauce OK to consume? Could it be a result of moving the sauce into this fridge for a day, then immediately beginning the boil? Thanks!
Mike Hultquist says
Thanks, Mary Beth. It's hard to tell what that is. It sounds to me like fermentation activity, but could be kahm yeast, which is a whitish, smooth coating that can grow on top. It's not harmful but has a sour taste. If you see fuzzy growth or noticed a foul/bad smell, that could be a bad infection of mold, which would ruin the batch. Really trust your senses.
Mary Beth Nevulis says
It wasn't fuzzy, more bubbly, and everything smelled fine. I think you were right and it was fermentation (it mostly went away with a good shake of the bottle, and as the bottles aged and the sauce settled, it went away).
I made the hot sauce as described (same recipe, subbing in fermented unripe green cayennes for serranos) and brought two bottles to a bar to give them to friends, which resulted in an impromptu hot sauce tasting after my two friends tasted it and couldn't STOP tasting it. They started passing their bottles around for other friends to dab on their hand and taste. So definitely a BIG hit!
Thanks for all these recipes; I've tried (or modified with different but similar peppers) four so far and every single one has been amazing!!! Love this website!
Mike Hultquist says
Awesome to hear, Mary Beth! I love it! Thank you for sharing this!!!
Rhonda Kittredge says
Once done and in jars can it be canned for long time storage.
Mike Hultquist says
Rhonda, yes, you can process these in a water bath (or use a pressure canner). If using a water bath, check the pH. Shoot for 3.5 or lower for home canning. Enjoy!
Rhonda Kittredge says
Thank you
Linda says
Would this method of fermentation work for hatch green chilis?
Mike H. says
Hi Linda, check out my post on fermentation here, and I also suggest reading through the readers' comments as there have been a few who fermented hatch green chilis, too!