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
Ashley Mackin says
I love this recipe so much! I’ve made it a few times fermenting my Serranos for a week and it was fabulous. This time I fermented them for almost 3 weeks and it came out super salty. Could that be because I fermented them too long? How can I fix the sauce or is it too late? Thanks so much for the recipe!
Mike Hultquist says
Glad you enjoyed it, Ashley. I'm not sure why the later batch came out salty if you used the same proportions. You could always make a fresh batch without fermenting/salt and combine them. That will dilute the salt and have a similar flavor. Let me know if that works if you try it.
Michael Burgin says
Most fermented peppers require brine whether using bring or mashed method with salt equivalent of 2 t0 4% weight of the peppers. For 1 kg of peppers (a little more than 2 lbs), 3% salt would be about 30 grams of salt. Weight measures are far more accurate and consistent than using measuring spoons.
Mike Hultquist says
Yep, more accurate, though the spoon measurements work well enough.
Victor Baisley says
I should add I used green and red serranos and some jalepenos because I didn't have enough serranos. Fermented for 2 weeks. I made the sauces in June, its now February and they still taste great. Did not can, just stuck the bottles in the fridge. Have gone through about half the batch.
Victor Baisley says
Best hot sauce I have ever had. left some of the brine in it and it was hot and a little bit salty. Perfect!!!!!!!!
Mike Hultquist says
Boom! Awesome! Very happy you enjoyed it, Victor. Thanks for sharing. =)
Mark Stenseth says
This is my favorite hot sauce recipe. Thank you! It’s actually the only one I’ve ever made, but it’s so good. I’ve been making it for about 5 years and everyone I’ve ever given it to has complemented the flavor.
Mike Hultquist says
That's awesome, Mark! Very happy you love it! Thanks for sharing!
Kellie says
So does the boiling not kill the ferment? I'm hoping not because this hot sauce really is delicious.
Mike Hultquist says
Kellie, yes, cooking it will stop fermentation and remove probiotic benefits, but it does meld the flavor. You can skip the cooking part if you'd like.
Bryan B says
Hello Mike, from the great white north. Bottled a small batch this afternoon. I substituted jalapeno peppers for serrano only because I didn't have serrano peppers and was looking for an alternative recipe for the jalapeno's. I also had to use apple cider vinegar as white wine vinegar was not available. Fermented the peppers for 6 weeks and bottled at a ph of 3.0
My wife loves the flavour, as do I and as you described tangy and just the right amount of heat. Hoping all the substitutions didn't change the flavour profile too much. They're all close in their own right. Great recipe as always. Thanks.
Mike Hultquist says
Hello, Bryan. I love it. Very happy you're enjoying it. Definitely similar flavors, and you'll get a comfortable heat as well. Thanks for sharing!
Pauline Tanaka says
In a rush and didn’t read the recipe carefully. I didn’t pack the pepper mash in jar before pouring in brine. Should I abandon fermentation and just make sauce fresh? Or can it still be saved?
Mike Hultquist says
Pauline, if all the peppers are below the brine, you will be fine.
Joel says
Does the length of fermentation make a difference in the taste?
Mike Hultquist says
It can, Joel, yes. Tabasco ferments for 3 years, though the wood barrels make a difference, too. You'll still get plenty of flavor from a shorter fermentation.
Frederick Garrett says
Just finished making the Serrano pepper hot sauce. after blending i had my first taste. Amazing! Tons of flavor, and it brought the heat. I wanted to try it even though im not a big green sauce fan, the garlic, and tequila gave it an amazing flavor. I did ferment the peppers. love the fermenting process.
Mike Hultquist says
Awesome! Glad you enjoyed it, Frederick!
Graham says
Mike
Thanks for the recipe and the site very informative.
I just harvested a kilo of Serranos and want to make sauce. I don’t have Abe jars, can I use ziplock bags for the fermentation?
What is the best way to remove the seeds after fermentation?
Thanks
Mike Hultquist says
Graham, I've never fermented in bags, but seems you could do it. You might want to remove the seeds/innards before fermenting to make it easier.
Janet says
Do you process the peppers whole or do you desert them?
Janet says
Deseed not desert!
Mike H. says
Janet, you can ferment peppers whole, or you can slice them in half or rough chop them to better fit them in your fermentation containers. You can also leave in the seeds and innards, no problem. Let me know how it goes!
Sandy says
I grow my own Serranos and pick them when they are bright red. Does this make a difference in taste or heat>
Mike Hultquist says
Sandy, red serranos are riper, and usually a bit more sweet.
Heather Koelling says
Wowza! Just finished my hot sauce and uff-da what a kick it's got! Now to dehydrate the mash, but I don't have a dehydrator. Can I just put it in the oven at a low heat, like 125 degrees? And for how long? Thanks for the recipe, can't wait to try it on food! (rather than from the spoon I've been sampling it with)
Mike Hultquist says
Yes, you can, Heather. You might keep the door cracked to get some air flow. 125 degrees F is good, maybe 135 F. Several hours, or until completely dried.