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
Rebecca Cossio says
Hi there, this sounds delicious, since I won't be doing the fermenting process, should I blanch the peppers first or would you recommend keeping them fresh?
Thanks so much!
Michael Hultquist - Chili Pepper Madness says
Rebecca, you don't have to blanch the peppers, as you will still be cooking the ingredients down for 15 minutes to bring the flavors together, though you can if you want to. Let me know how turns out for you.
Chris says
Hi, if I don’t have a mason jar is it ok to ferment the peppers in a clean plastic yogurt container with a lid on it? It’s not as airtight as a screw top jar but all I have.
Michael Hultquist - Chili Pepper Madness says
Chris, I have not fermented in plastic containers. Plastic isn't ideal as it is permeable to oxygen, so not good for long term. I would use glass or jars made specifically for fermenting.
Chris says
Thanks!
Frank says
Hi Mike,
I had 3 plants that produced Serrano peppers and I looked up a hot sauce recipe and this one jumped right out at me! I started to brine the peppers last Saturday and plan to make the hot sauce this Sunday.
Looking back just now at your directions I hope I didnt mess up. I only cut the peppers into slices instead of processing them before fermenting. I also added the garlic cloves into the brine mixture while fermenting. I hope it doesnt effect the taste too much.
Thank you for the recipe!!!
Frank
Michael Hultquist - Chili Pepper Madness says
Hey, Frank. Slices is totally fine. They're actually easier to keep below the brine. You just can't fit quite as many, but all good. Garlic is good, too. Let me know how it turns out for you.
Thomas says
This looks like an excellent base recipe.
I have 4 serrano plants in the greenhouse with so many peppers I don't know what to do with them all. Already pickled a nice big batch but have loads left. Will get the rest picked in the next few days and start fermenting.
Not too big on tequila personally but my mind is already racing with slight variations.
Many thanks for the recipe, I'll let you know how mine turns out and what other flavours I add.
Michael Hultquist - Chili Pepper Madness says
Thanks, Thomas! I love it!
Emily Ferri says
My hubby and I made this recipe with two variations in ingredients! I'll start with mine and describe some of the problems I ran into - and how we conquered it!
My recipe:
I followed the recipe almost to a t, adding a bit of honey (1 tablespoon) and distilled water to the food processor step, and I produced roughly three 5 fl oz bottles. The recipe is definitely spicy, but super flavorful.
My hubby:
From the start, he added Thai Basil to the fermenting process, roughly 2 condensed cups of Thai Basil. After the fermenting process ended, he also put a full bulb of garlic in the oven to roast it with oil and pepper for one hour, while roasting the garlic he sauteed about a 1/4 cup of onions and combined all other ingredients into the pot for cooking. Once the garlic was ready to go, we followed steps 5-7 as listed above. He also added about 3 tablespoons of honey to his during processing.
Both hot sauces came out great! #chilipeppermadness
Michael Hultquist - Chili Pepper Madness says
Great, Emily! Glad you enjoyed them, and I love your variations. Very nice! Thanks for sharing!
BRIAN LEMERE says
I added too much brine. My sauce is good but too watery. What should I do.?
Michael Hultquist - Chili Pepper Madness says
Brian, you can try to strain out some of the liquid through a fine mesh sieve, or you can process the batch with more peppers and ingredients to thicken it up. Or, add the sauce to a pot and simmer it to reduce the liquid, then cool and re-bottle. Let me know if this helps.
keri says
Hi. Can you store it in a plastic squeeze bottle set?
Michael Hultquist - Chili Pepper Madness says
Keri, you should be able to if you can seal it properly. It's best kept in the fridge in bottles that you can cap.
Bu says
I followed the instructions and made this recipe including fermenting the serranos for 12 days. I did not have reposado tequila but had a white tequila which I used. The end product tastes very bitter. Was it the tequila?
Michael Hultquist - Chili Pepper Madness says
Bu, some peppers can produce a bitterness from fermenting, especially the greener peppers. You can cut some of that if you reprocess the batch with a bit of sugar or honey.
Eli says
Do you use an airlock lid for the jar, or will a regular Mason jar lid suffice?
Michael Hultquist - Chili Pepper Madness says
Eli, I used an airlock system to ferment the peppers, though you can make this without fermenting. Check out my page on How to Make Fermented Pepper Mash for information and a link to the one I use.
Katherine Gaspar says
Hi Mike,
I made this last year since I had a bumper crop of serrano peppers. This was the best hot sauce I every had. My family can't wait till I make some more. I am trying it this year with a combination of peppers, cayenne, banana and serranos. Can't wait to try it. It is fermenting now. Thanks again for such clear instructions. I have tried fermenting before but here I am at it again!!!
Kathy
Katherine Gaspar says
Oops should say I never have tried fermenting!
Michael Hultquist - Chili Pepper Madness says
Thanks, Katherine!!
Mark Akins says
Hi Mike,
I really want to try this one using a mixture of green and red serrano peppers. Is the recipe as is at the pH level for BWB canning? It makes a lot, and I need to be able to store it at room temperature.
Take care,
Mark
Michael Hultquist - Chili Pepper Madness says
Mark, it should be, though it is best to measure with a good pH meter to be sure.
Robin says
Hey! I’m straining my batch right now and I’m super pumped to dehydrate the solids. I was going to use my dehydrator, should I use parchment paper under it? How do you do it?
Michael Hultquist - Chili Pepper Madness says
Robin, you can use parchment paper if you don't have solid sheets. I use little dehydrator sheets that I purchased. Let me know how it turns out for you.
Maria says
Hi. I’m slightly confused. Do you use a mash or do you ferment them with the method described? And, if you use the mash, do you cook it thereafter or just mix in the remainder of the ingredients? Thank you.
Michael Hultquist - Chili Pepper Madness says
Maria, yes, you first ferment the peppers. Then, after fermentation, cook them with the other ingredients to stop the ferment and let the new ingredients meld. Let me know how it turns out for you.