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
Elynore says
I have on ongoing Serrano ferment with this base recipe. But I only have aniejo at the moment. I wonder if it will still work. Anyone tried?
Mike Hultquist says
You can make this with anejo, Elynore. No problem.
Mari says
Hello, I made the recipe exactly. It fermented for 2 weeks and 2 days. The mash floated to the top as others have noted. I would invert the jar twice a day.
When I took the lid off I could see it was still "working", a faint hint of bubbling. The brine was still fairly clear. I forgot about drying the mash, darn it! So will have to try that next time. I didn't want to, but the seeds and all made me go ahead and strain the mash. What a beautiful thick sauce! I put it in the fridge and tasted this morning. WoW! It has an odd flavor, thinking that's the serrano which I've never had much experience with. The spiceness is in the forefront and most noted then you get just a hint of "heat" in the back of mouth. I have a hispanic friend coming over Saturday and I can't wait for him to taste it and give me his opinion.
Question, what is the point of the 1.5 oz of tequilla. I had to send my DH to the store for some and now I have a nice bottle of Patron' in the freezer, but just wondered what this ingredient does. Thank you for the recipe, I'm going out to pick more peppers and make another bottle or two!!
Mike Hultquist says
Thanks, Mari. I love the rich, sweet flavor addition of the tequila here. It's like cooking with wine in that way. You can skip it if you'd like.
Mari says
Hello Mike. I have 3 plants that are producing beautiful peppers that are deep green, but will turn red with time. The nursery tag says Ancho peppers. Everything I'm reading on the internet says an ancho is a dried poblano. I'm confused. What kind of peppers did I grow? Also, not crazy about drying them for future rehydration. What can I do with them fresh, is there a sauce that I could make? Thanks for your help.
Mike Hultquist says
Mari, you are correct, an ancho is a dried poblano. A lot of places label poblanos as ancho or ancho types, but you have a poblano. You can freeze them, roast them, make sauces. Search "poblano" on the site and you'll find a lot of recipes for using fresh poblanos. Enjoy!
Nicole Curran says
After I make and bottle the sauce do I have to can it for longer shelf life? I have an abundance of Serranos! 3 plants and they just keep coming! I have never made hot sauce before so not sure how to can? After I have a pressure cooker for other things but curious on the hot sauce to extend shelf life thank you!
Mike Hultquist says
Nicole, yes, you can preserve hot sauces through canning. You start with this page: https://www.chilipeppermadness.com/preserving-chili-peppers/canning-or-jarring-chili-peppers/
Keith says
I made this sauce today! I used 3 bulbs of garlic instead of 3 cloves. Good thing I like garlic. It tastes great! Thanks for the inspiration to make my own!
Mike Hultquist says
Great! Thanks, Keith! Happy to be helpful.
Peter F Preciado says
Hello Mike. Wow your site is such a hit! And an amazing resource. Thank you. This years harvest came and went and I never made any salsa, so now I am practicing with store bought so I can be a pro by next harvest. I am a week in and am wondering if I should have or could have added garlic to the fermentation process? I always put way more garlic than any salsa recipe calls for. Or is it best to put it in the hot sauce, after the fermentation?
Also, I forgot to add non chlorinated water and used tap, even thought I bought a bottle of bottled water just for it! DOH! Is that going to mess up the fermentation?
It seems to be doing great, I can sit and watch the bubbles rising. I have had to burp at least twice a day or the pressure starts leaking out brine. I've have to top up with more water and salt twice to keep it under the brine.
Thanks again for any advice. You da man!
Michael Hultquist - Chili Pepper Madness says
Hey, Peter. Thanks, I appreciate your taking the time to comment. You can ferment with garlic, though I love to add it to the salsa or sauce either raw or roasted, depending. But yep, you can ferment if desired. The water is likely fine, as most cities/sources use a lot of filters and such. Sounds like it's just fine. Thanks again, and keep up the great work!
Donnie McClellan says
Trying my first batch. After 2 week fermentation process the water is not cloudy. Went ahead and took peppers out to process. They smell a lot like sauerkraut. Not sure if this is normal or not??? Kinda scared to move forward.
Michael Hultquist - Chili Pepper Madness says
Donnie, some ferments are quiet and don't produce a lot of cloudiness. However, if you are concerned, you can try using a fermentation starter next time.
Andy says
DOH! Yep. That's exactly where I read it.
Well - all true about dehydrating the solids. It's a must!
Micheal, you know your stuff! 🙂
Thanks again. We really do love it.
Andy says
This hot sauce is really so great! It was a happy accident find for me when I had a bumper crop of serranos a few years back. Finished bottling my 3rd batch today. I follow the fermentation recipe exactly and have not been disappointed yet! I cannot remember if I read it in the comments here or elsewhere - but I use the immersion blender and make it not quite smooth then strain out the solids. Here's the big secret ---dehydrate the solids and grind them finely for an AMAZING seasoning mixture. Meat rub, add oil and lime juice for marinade, sprinkle on tater tots, etc. THE BOMB. Just careful, it's dynamite. (I literally where a mask and goggles when grinding it because that powder is kinda, ummm... HOT.)
I honestly don't know which should be considered the "byproduct" because at this point I consider both the sauce and the powder essential in my kitchen. Thank you for the awesome recipe and for teaching me how to ferment peppers. LOVE IT!
Michael Hultquist - Chili Pepper Madness says
Awesome, Andy. Thanks. Yes, I have post on dehydrating the pulp to make seasonings. Great way to use them! https://www.chilipeppermadness.com/recipes/seasonings-from-hot-sauce-pulp/
Dave PNW says
Good eve!
Last year was my 1st pepper fermenting try. Did 3 qt jars of serranos and the hot sauce was fantastic! Sunday I started 6 lb serranos with a few jalapenos and anaheims; filled 4 qt jars and doing the salt brine method. They are starting to ferment well, but noticing a liquid band of 2-3" in the bottom of the jars that push the mash to the top of the lids; don't remember this happening last year. I have been gently inverting the jars to mix the brine back in the mash. Hope tis is ok - any suggestions appreciated.
Thanks, Dave in Marysville WA
Michael Hultquist - Chili Pepper Madness says
Hi, Dave. Yes, this should be fine. Whatever you can do to keep the peppers below the brine is ideal. Should be good to go! Happy Fermenting.
Becky says
Does the final sauce require refrigeration?? Asking because I have several people who would like me to ship them some, and I want to ensure it won't go bad. Otherwise, I suppose I could can it, but I was hoping to not have to do that. Thank you!
Michael Hultquist - Chili Pepper Madness says
Becky, you don't HAVE TO refrigerate, but it does help to keep things longer. Some people don't like to refrigerate. If there is enough acid in the batch, or if you don't cook it down after fermenting, you can leave it out and it should last a long, long time. But anything can go bad eventually. Refrigeration is best if you don't have enough acid, or are looking for a safer treatment.
Jacob says
Haven't made it yet but I read your post about fermenting the pepper mash and had a question in relation to this recipe. In the fermenting post you list two ways of doing it, fermenting with the juices of the peppers OR fermenting with brine (water). In this recipe you specifically use the method with brine water. Is this necessary or can I just do the natural juices method without brine water?
Thanks in advance,
-Jacob
Michael Hultquist - Chili Pepper Madness says
Jacob, you can use the other method. Just make sure the peppers wind up submerged below the brine. Enjoy!
Ayako Monier says
It's been a week for fermentation. I found a white layer on top of the brine, which is harmless Kahm yeast. The brine below is muddy and bubbly, I tasted it a little bit - sour and shockingly HOT! I cannot wait another week to complete the fermentation. Thank you so much for such an authentic hot sauce recipe!
Michael Hultquist - Chili Pepper Madness says
Enjoy, Ayako!
Andy says
Real good!
Is there anything you can put in the recipe to keep it green, by the time I bottle after fermentation it looks a little brown. Still good though!
Michael Hultquist - Chili Pepper Madness says
Glad you enjoyed it, Andy!