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
Greg DiCroce says
is it common for the top to have white almost like a mold on it during fermentation? its been 2 weeks now.
Mike Hultquist says
Greg, NO, that is not normal if is is mold. Mold is fuzzy and can contaminate your batch. It COULD be kahm yeast, which is smooth and white, which happens. It is not harmful, but can be sour. You an scrape it off later.
Rachelle says
So, just to be clear, the quantities in this recipe only make about one or two bottles of hot sauce if using the small 5 oz bottles?
Mike Hultquist says
Yes, this is a small batch recipe.
Julie says
Hi! Do you store this in the fridge? How long does it keep for?
Mike Hultquist says
I prefer refrigeration for mine, though you don't have to. I have a post on this here - Does Hot Sauce Need To Be Refrigerated? https://www.chilipeppermadness.com/frequently-asked-questions/refrigerating-hot-sauce/
Beth says
I just made this recipe and it was HOT HOT, too hot to have much flavor. Any advice to tune it up? My peppers from the garden were fully ripe and red.
Mike Hultquist says
Beth, the best way to dissipate the heat is dilution. You can make another batch with MILD peppers, then combine them. Or, you can mix in other ingredients, like onion, garlic, tomato, etc. Sorry it was too hot for you.
Patrick says
Longer fermentation will help mellow everything out. I ferment with the peppers with the garlic and onions all in 1 jar for 6 weeks. That makes the final product still spicy but enjoyable
Melissa Case says
Hey, Mike… making this right now and it smells incredible. Can you tell me how smooth it should be when it’s good to go? I have a seriously high-powered food processor and it’s still pretty chunky after 30+ seconds. I may switch to a blender and see if that works a little better.
Mike Hultquist says
Great, Melissa. I like my hot sauces to be VERY smooth and pourable. I would process it much more, and possibly even strain a bit if needed.
Melissa Case says
You’re quick! And BINGO. Used the blender, added a splash each more tequila and lime juice. This stuff is SLAMMIN’! As the great Justin Wilson used to say, “It’s making my nose get all athletic.” LOL. Thanks for the great recipe (and the speedy response)!
Mike Hultquist says
Boom! Awesome! I love to hear it, Melissa. Glad to be helpful. =)
Jenny says
Question please: I screwed up and processed the peppers to a smooth paste in step 1. Is there anything I can do w/ it now? Dang it!
Mike Hultquist says
Jenny, you can still ferment it. Just be sure it all stays below the brine, which is harder as a puree. Use something to press it down, like a water-filled baggie.
Alyssa Caron says
Pro tip: open every window while simmering if you had especially hot peppers like I did. Haha! Loved this recipe!
Mike Hultquist says
Truth! The fumes can get you. Thanks, Alyssa.
Jeffrey Cooper says
Great recipe. Thank you
Mark A Feeley says
Made this last year, and the only problem is that everyone I gave a bottle to is now expecting more! I mixed varieties - serrano, jalapeno, Hungarian hot wax, and poblano. Even threw some sweet peppers in. Question is - has anyone used apple cider vinegar? I have plenty, and wondered if it would be ok. Thanks
Mike Hultquist says
Boom! Nice! Glad everyone is enjoying it. You can definitely use apple cider vinegar, and I encourage you to try and experiment. I use it for many hot sauce recipes. Adds a nice tang! Thanks, Mark.
Rose says
This is a great recipe. Ive been making it for 3 years now with the bumper crop from my serranos. It's got everything I want for a house green hot sauce.
Mike Hultquist says
Outstanding! Glad you're loving it, Rose!
Brian says
I only needed 1q of brine for 4.5lbs of peppers spilt into two large mason jars to cover the peppers. Should I add more brine in any case?
Mike Hultquist says
Brian, no need to add any more brine as long as the peppers stay completely submerged.
Brian says
I'm finding that the peppers are floating to the very top of the jar with a space of just brine at the bottom. Should I flip the jars over and back upright just to mix the peppers fully into the brine again?
Mike Hultquist says
Brian, you can try to do that, but they tend to float again. Best is to stick something in the top to press them down, like a baggie filled with water, or a thick cabbage leaf. I use glass weights to help keep them under the brine.
Dave PNW says
I just gave a co-worker your website address as they want to make your awesome serrano recipe! FYI my last batch was made Nov 2021 and I am working on my last bottle (6 lb batch plus jalapenos & anaheims added) and it has kept wonderfully in the refrigerator. Peppers didn't do as well this year but still planning on making this great recipe. Thanks so much!!
Dave In Marysville WA
Mike Hultquist says
Thanks so much, Dave! I greatly appreciate it!
William Bebout says
I haven't drank in over two years so I try to avoid alcohol. I want the tequila for flavoring. Is the cook time enough to boil off that little amt of alcohol?
Mike Hultquist says
William, the alcohol will boil off, but you can use a bit more lime juice instead to avoid any potential issues.