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
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.
More Hot Sauce Recipes to Try
More Serrano Recipes to Try
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
Jen says
DUDE. I'm super stoked to find your website and cannot wait to try this recipe. All the best! Keep it spicy!
Michael Hultquist - Chili Pepper Madness says
Awesome, Jen! Glad you found us! I hope you enjoy the sauce.
Kris says
Simply amazing! Allow the sauce to render until your desired viscosity it achieve! 3rd time making and it never fails.
Michael Hultquist - Chili Pepper Madness says
Thanks, Kris! Glad you're loving it! I love this hot sauce recipe. Great stuff!
Toni says
What do you suppose I use instead of tequila if I don’t like that flavor? More vinegar or water?
Michael Hultquist - Chili Pepper Madness says
Tony, you can skip the tequila and use a bit more vinegar if you'd like. Or, try using a light rum.
Steven W Taylor says
Okay This is amazing. I can definitely attest to the goodness of the fermented peppers. Dang this stuff rocks! Thanks so much for it!
Michael Hultquist - Chili Pepper Madness says
Thanks, Steven!!
Scott says
Hi, wondering if the peppers should be stirred during fermentation
Michael Hultquist - Chili Pepper Madness says
Scott, no, there is no need to stir them as long as everything is submerged under the brine.
Sam says
I would not stir. Oxygen bad plus potential for infecting your batch.
Maggie says
After I boil the mixture and strain it, Does the resulting hot sauce need to be refrigerated?
Michael Hultquist - Chili Pepper Madness says
Maggie, I like to keep mine in the refrigerator for safe keeping. Some people leave theirs out. Be sure to check the PH. It should be below 4.0 minimum.
Steve says
Michael, how do you test the pH level?
Michael Hultquist - Chili Pepper Madness says
Steve, you can use ph strips, but it's better to use a ph meter.
Steven says
Hey Mike,
I’ve made a couple batches using ghosts and various other peppers and found it to be too thick (almost a paste). Is there a good rule of thumb for a liquid (water/vinegar) to solid ratio?
Michael Hultquist - Chili Pepper Madness says
Steven, not really a rule of thumb, but you can easily add in water to thin it out to your preference. Let me know how that works out for you.
PCLAR says
Amazing recipe, thank you! Just wondering if straining is necessary or can it be left chunky (the pepper mash, that is)?
Thanks in advance!
Michael Hultquist - Chili Pepper Madness says
Hey, PCLAR. Yes, you can leave it chunky. No problem at all. Enjoy!
Bonnie Menard says
I have some mold on top of the fermenting peppers. Can I still use? Would you just skim the top and continue to follow the recipe??
Michael Hultquist - Chili Pepper Madness says
Bonnie, if it's a whitish film, it's most likely kahm yeast, which can be scraped away. If there is a mold that smells really bad, then you may have some spoilage. Trust your nose. If it smells really bad, discard it.
Christie says
Hello! Quick question - whats the estimated yield on this recipe? Thanks!
Michael Hultquist - Chili Pepper Madness says
Christie, this should make you about a cup or so, though you can yield more if you don't strain it. Let me know how it turns out for you.
Steve says
Michael, I like the idea of not straining. Is there a reason you recommend straining?
Michael Hultquist - Chili Pepper Madness says
Steve, straining is not required. I don't always strain. It really just depends on your preferred consistency. The flavor will remain the same.
Stephanie says
Hi Ryan,
I’m making your sauce for the first time. I’m in Australia and our limes are a different variety and somewhat larger than the ones available in Mexico and America I was wondering how much lime juice to use as given the size difference could vary substantially. Thanks in advance. Stephanie
Michael Hultquist - Chili Pepper Madness says
Stephanie, I would use about 2 tablespoons (1 ounce/30 ml) and then you can adjust the recipe from there with more if you'd like. Let me know how it turns out for you.
Stephanie says
Thanks. I will. I am making it today.
Angela says
I love the sound of this recipe. I have fermented sliced veggies in the past, but I am not sure how the minced will work to keep under the brine? Everything floats as it ferments. And if it is too fine it will work its way to the top, resulting in mold. How do you get the peppers to stay below the brine?
Michael Hultquist - Chili Pepper Madness says
Angela, I use a small glass weight that keeps everything under the brine. People use different things, like a large onion slice, thick cabbage leaves, even balloons. If you're concerned, you can use larger pieces of peppers, though you'll get more activity with smaller chopped peppers. I hope this helps!
Anna says
Hello there. I love this recipe! I fermented red Serrano with the garlic and a little bit of dill stems. Quick question. After I fermented them I didn’t boil or add the other ingredients. I just put them into the food processor. Can I still use this hot sauce? Also what to do with the extra brine.
Thank you.
Michael Hultquist - Chili Pepper Madness says
Anna, you don't need to boil it. It can be used without the boil. You can use the extra brine to start another ferment, or use it to flavor something else, like a salad dressing or soup. Or it can be composted. Take care.