serrano

I grew loads of peppers in my garden this year just so I could make this fermented hot sauce recipe. It is wonderfully spicy and big on flavor. Drizzle it over anything. Works for any type of peppers.

Fermented Hot Sauce Recipe

red serrano peppers

unchlorinated water

salt

white wine vinegar

First, ferment the serrano peppers. Roughly chop the peppers, then pack them into a ball 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. 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, so be 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 Ferment Peppers”, for more detailed instruction.

After 1-2 weeks, the fermenting activity will diminish and the brine will turn cloudy and taste acidic.

Drain the peppers, but reserve the brine.

Add the fermented peppers to a food processor or blender, along with 1/2 cup of the brine and 1/2 cup vinegar. You can add more or less of each as desired to your preference. More brine will have more salty flavor, more vinegar will be more acidic.

Process until smooth.

Add the fermented hot sauce to a pot and bring to a quick boil. Reduce heat and simmer for 15 minutes. This will stop the fermentation process.

Strain the mixture to remove the solids if desired, or use as-is for a thicker hot sauce. Pour into hot sauce bottles and enjoy.

You can add more vinegar or water to thin out the hot sauce.

Pickle culture in India is as vast and diverse as its people, which is why Usha Prabakaran collected 1,000 recipes for her cult classic cookbook, “Usha’s Pickle Digest.” Her recipe for an instant carrot pickle, made with ginger and chile, is a simple one to master. It comes together quickly, and lasts for a couple of weeks in the refrigerator. Have it with rice and yogurt, or even in a sandwich with melted cheese.

Instant Pickled Carrot With Ginger

carrot,

lime juice (from 2 limes)

(2-inch) piece fresh ginger, peeled and finely chopped (about 2 tablespoons)

kosher salt

green chile,

In a medium bowl, combine all ingredients; toss thoroughly.

Transfer mixture to a clean jar; it is ready to eat right away. Pickles keep at room temperature for 1 week, or refrigerated for 2 weeks.

This homemade spicy chili crisp recipe is easy to make, the perfect condiment for spooning over anything from vegetables to eggs, meats and more. Learn how to make chili crisp at home.

Chili Crisp Recipe – How to Make Chili Crisp

vegetable oil (or use peanut oil)

serrano peppers (rough chopped)

shallot (rough chopped)

garlic (rough chopped)

black peppercorns (or use Sichuan peppercorns)

red chili flakes

paprika

soy sauce (adds umami)

sugar

OPTIONAL ADDITIONS (for extra flavor)

3- inch cinnamon stick

star anise pods

Add the oil to a small pot along with the serrano peppers, shallot, garlic, peppercorns. Add the cinnamon stick and star anise pods, if using.

Heat the oil to medium-low and simmer for 20-30 minutes, or until the ingredients in the pot brown.

Remove from heat and allow to cool for 5 minutes. The flavors will infuse the oil even further.

In a separate heat-proof bowl, mix together the chili flakes, paprika (or Gochugaru), soy sauce, sugar and msg.

Strain the oil into the chili flake mixture. Reserve the crispy serrano-shallot-garlic bits in the strainer and set them aside for now to cool, which will allow them to fully crisp up.

Pick out the cinnamon stick and star anise pods (if using), then swirl the crispy bits back into the oil.

Cover and refrigerate overnight to let the flavors develop even more. Stir before serving.

This salsa ranchera recipe makes the best salsa, with fresh tomatoes, jalapeno peppers (or serranos), onion, garlic, cilantro, salt and more. When it comes to salsa, it's hard to beat.

Salsa Ranchera Recipe

tomatoes

jalapeno peppers (or use serrano peppers

½ large white or yellow onion

garlic

cilantro

Salt

Slice the tomatoes and jalapenos in half lengthwise and set them onto a cast iron pan or baking sheet, skin sides up.

Add the onion and garlic cloves.

Set the pan into the center of the oven and broil (400 degrees F) for 20 minutes, or until the skins of the tomatoes and peppers blister up. Do not allow to burn.&nbsp;

Remove from heat and cool slightly.

Remove the skins from the tomatoes, peppers and garlic. Discard them.

Place the tomatoes, peppers, garlic and onion in a food processor along with cilantro and salt. If using any of the optional ingredients, add them now. Process until smooth.

Adjust for salt and serve warm.

https://www.youtube.com/watch?v=_XgvWtFtwEo

This salsa ranchera recipe makes the best salsa, with fresh tomatoes, jalapeno peppers (or serranos), onion, garlic, cilantro, salt and more. When it comes to salsa, it's hard to beat.

Check out all of my Bold and Zesty Recipes: https://www.youtube.com/playlist?list=PLCEFD77D654F1F737

Don't forget to SUBSCRIBE to my channel! https://www.youtube.com/user/JalapenoMadnesss?sub_confirmation=1

Salsa Ranchera Recipe - How to Make Salsa Ranchera

Ingredients

1 pound tomatoes
2-3 jalapeno peppers or use serrano peppers for a hotter version
½ large white or yellow onion
4 garlic cloves
3 tablespoons cilantro
Salt to taste
OPTIONAL ADDITIONS: Juice from 1 small line, 1 tablespoon Worcestershire sauce, ½ teaspoon cumin, cracked black pepper

Instructions

Slice the tomatoes and jalapenos in half lengthwise and set them onto a cast iron pan or baking sheet, skin sides up.
Add the onion and garlic cloves.
Set the pan into the center of the oven and broil for 20 minutes, or until the skins of the tomatoes and peppers blister up. Do not allow to burn.
Remove from heat and cool slightly.
Remove the skins from the tomatoes, peppers and garlic. Discard them.
Place the tomatoes, peppers, garlic and onion in a food processor along with cilantro and salt. If using any of the optional ingredients, add them now. Process until smooth.
Adjust for salt and serve warm.

Recipe Notes

Makes about 2 cups. Serves 8 ¼ cups.

Heat Factor: Mild-Medium. You'll get some heat from the jalapeno pepper, but if you're looking for a spicier version that is still authentic and traditional, go with serrano peppers.

Get the full printable recipe with discussion/notes as well as links to many other salsa recipes at https://www.chilipeppermadness.com/recipes/salsa-ranchera/

Check out all of my Bold and Zesty Recipes: https://www.youtube.com/playlist?list=PLCEFD77D654F1F737

Don't forget to SUBSCRIBE to my channel! https://www.youtube.com/user/JalapenoMadnesss?sub_confirmation=1

I hope you enjoy your salsa! It's the perfect Mexican salsa.

Salsa Ranchera Recipe - Chili Pepper Madness

A quick and easy, authentic Mexican chiles toreados recipe of jalapeno and serrano peppers blistered or fried in oil, with a touch of salt and lime. Just like your local taqueria!

Chiles Toreados Recipe: Mexican Blistered Peppers

olive oil

jalapeno peppers (or 8 serrano peppers,

onion (sliced (optional))

lime

soy sauce (optional)

Heat the oil in a large skillet to medium-high heat.

Add the peppers and cook, stirring often, until the skins char and blister all over. Turn them to get all the sides evenly.

Add the onion and cook for another minute. Remove from heat.

Stir in the lime juice (or lemon juice) and soy sauce, if using. Toss to coat.

Season with a bit of salt to taste and serve.

The spicy, herbaceous take on a floral gin and tonic is just the cocktail to tickle your taste buds with during happy hour!

Serrano Cilantro Gin and Tonic

serrano pepper, thinly sliced (seeded if you don't like it spicy)

cilantro leaves, stems removed and roughly chopped

oz gin

Tonic

cilantro leaves, serrano peppers

Pour the lime juice and gin into the...

Pour the lime juice and gin into the highball glass.

Add the cilantro and 4 to 5 slices...

Add the cilantro and 4 to 5 slices of serrano pepper. Muddle for 30 seconds, until the they've broken up.

Fill 3/4 of the way with ice cubes.

Fill the remainder of the glass with tonic.

Garnish with a bunch of cilantro and additional...

Garnish with a bunch of cilantro and additional serrano peppers if desired.

some of y'all asked why we don't have a guac recipe on our site. WELL DAMN it seemed&nbsp;so basic we didn't realize that y'all need your fucking hands held&nbsp;BUT WHATEVER HERE ARE THE BUILDING BLOCKS TO MAKING THE PERFECT GUAC. You should&nbsp;fuck around with the portion and add-ins 'til&nbsp;you get your own fav recipe then take all the credit. NEXT RECIPE MAYBE WE'LL EXPLAIN HOW TO BREATHE shameful y'all had to ask for this&nbsp;&nbsp;


Guacamole 101

avocados,

lime juice, basically 3 limes

other juice

1-3 serrano or jalapeno peppers, minced

onion

tomatos,

cumin

This spicy ramen noodles recipe is easy to make and so much better than store bought ramen, plus you can make it as spicy as you want! Ready in minutes!

Spicy Ramen Noodles Recipe

chicken broth (or use vegetable broth)

serrano peppers (sliced (use jalapeno

garlic (smashed)

ginger

gochujang (or

chili crisp (or use hot chili oil)

soy sauce (or more to taste)

sesame oil

sambal oelek (or use chili-garlic sauce)

tsp rice wine vinegar

Sriracha (or use your favorite hot sauce)

ramen noodles

shrimp (peeled and deveined (or use other cooked proteins))

eggs

Broth

Add the chicken broth to a large pot and heat to medium heat.

Stir in Ingredients

Stir in serrano peppers, garlic, ginger, gochujang, chili crisp, soy sauce, sesame oil, sambal oelek, vinegar and sriracha. Stir until everything is completely incorporated.

Simmer

Simmer for 10 minutes to let the flavors develop.

Noodles

Stir in the noodles and shrimp (or other cooked proteins) and cook until the noodles are softened and the shrimp is cooked through, about 5 minutes.

Serve

Serve into bowls and garnish with sliced soft boiled eggs, fresh chopped parsley, red pepper flakes, green onion and sesame seeds.

These may be the best chicken kebabs we’ve ever eaten. The cilantro and mint in the marinade (along with the spices, ginger, and garlic) flavours the chicken and then becomes deliciously charred once the kebabs hit the grill. The meat is tender and juicy while crisp on the outside. Marinate the bird for as long as you can—overnight is best.

Hariyali Chicken Kebab

spinach leaves, stems removed (optional)

(250 mL) fresh cilantro leaves

(250 mL) fresh mint leaves

(30 mL) vegetable oil

garlic,

green serrano

(10 mL) coriander

(5 mL) ground cloves

(7.5 mL) garam masala

(2.5 mL) red chili powder

(1 mL) ground turmeric

(45 mL) plain yogurt (not low-fat)

(400 g) skinless, boneless chicken breast

Spanish onions,

lemons,

Bamboo skewers,

To a food processor, add the spinach, cilantro, mint, ginger, garlic, fresh chilies, ground coriander, ground cloves, garam masala, chili powder, turmeric and vegetable oil, and blend to a fine pure. Add the yogurt, and process until well combined.

Wash the chicken, pat dry with paper towels, and cut into 1-inch (2.5cm) cubes. Place in a bowl. Add the paste and toss to coat well. Cover the chicken, and leave to marinate in the refrigerator for at least 30minutes or overnight.

Wipe off the excess marinade from the chicken. Thread pieces of chicken, onion wedges, and lemon wedge onto each skewer in an alternating pattern. Place the skewers on a baking sheet. Drizzle the kebabs with the oil and sprinkle with salt.

Preheat the grill to medium (350F/180C), then clean and oil the grill grates to prevent sticking.

Lay the skewers on the grill, sliding a piece of aluminum foil under the exposed part of the skewers to prevent burning. Grill for 4to 5minutes per side, or until slightly crispy and golden and fully cooked.

Transfer the skewers to a plate, and tent loosely with foil, letting it rest for 5minutes. When ready to serve, drizzle with the juice of a lemon.

Ceviche Tostadas Puerto Vallarta recipe from Pati’s Mexican Table Season 10, Episode 10 “Quiero más Tacos”

Ceviche Tostadas Puerto Vallarta

mackerel

carrots

lime juice

jalapeño or serrano chile (halved, seeded if desired, and finely chopped)

white onion

cilantro leaves

½ teaspoon dried Mexican oregano

black pepper

tostadas (homemade or store bought)

tomato (thinly sliced)

avocado

Place the fish and carrots in a food processor and pulse 5-6 times, or until the mixture is finely chopped, taking care not to turn it into a puree. Alternatively you could mince with a sharp knife.

Place the fish mixture in a large bowl, pour the lime juice over it, and gently toss. Cover and marinate at room temperature for 30-45 minutes.

Drain the fish mixture through a fine mesh sieve, pressing out as much liquid as possible with the back of a spoon. Return the fish to the bowl and stir in the chile, onion, cilantro, oregano, salt, and pepper. Mix well. Cover and refrigerate for at least 30 minutes, or up to 12 hours, so all the flavors come together.

When ready to serve, taste the ceviche for salt and pepper and add more if necessary.

Mound 2-3 tablespoons of ceviche on top of each tostada. Top each with a slice of tomato and avocado and a final sprinkling of salt.

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

serrano peppers

sea salt

garlic (minced)

reposado tequila

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.

Brine

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.

Ferment

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.

Check

Boil

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.

Process

Cool slightly then add to a food processor with the lime juice. Process until smooth.

Strain

Strain the mixture to remove the solids, if desired. Pour into hot sauce bottles and enjoy.

Chicharrón in Three Chiles Salsa recipe from Pati’s Mexican Table Season 10, Episode 7 “Getting to the Roots”

Chicharrón in Three Chiles Salsa

tomatillos

cilantro (leaves and upper part of the stems)

poblano chile (stemmed, seeded, and coarsely chopped)

jalapeño chile (stemmed and coarsely chopped)

serrano chile

chicken broth

vegetable oil

Place the tomatillos in the medium saucepan, cover with water, and set over medium-high heat. Bring to a boil, then reduce heat to medium and simmer for 8 to 10 minutes, until the tomatillos are soft and cooked through. Using a slotted spoon, transfer the tomatillos to the jar of a blender along with the cilantro, poblano, jalapeño, serrano, chicken broth, and salt. Puree until smooth.

In a medium saucepan, heat the oil over medium heat. Add the pureed three chiles salsa and let simmer for 2 to 3 minutes. Add the chicharrón in pieces and continue cooking for a couple minutes more.

Use it as a filling for tacos or quesadillas, or as a topping for sopes or pellizcadas.

This vegan version of a traditional Bolivian soup is made with a base of puréed peanuts but has none of the heaviness of peanut butter. Instead, it’s creamy yet delicate, hearty without heft. Patrick Oropeza, the chef of </span><a href="https://www.blp.nyc/"><span>Bolivian Llama Party</span></a><span> in Sunnyside, Queens, primes the stock with a powder of locoto chiles, gutsier than jalapeños, and quilquiña, an herb that delivers the sunny grassiness of cilantro, with a sly kick. (Both may be found at Latin markets and specialty grocers online.) Then he drops in potatoes, and tubes of penne that are toasted first in a dry pan to draw out their nuttiness and change their texture just enough that they hold firm in the soup. In Bolivia, a bowl of sopa de maní typically comes topped with thick wedges of fried potato, like steak fries. Mr. Oropeza uses matchsticks instead, which fry faster and stay crispy.

Vegan Sopa de Maní (Bolivian Peanut Soup)

Top 14 serrano recipes from across the web

The most viewed serrano recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Fermented Hot Sauce Recipe

Instant Pickled Carrot With Ginger

Chili Crisp Recipe – How to Make Ch...

Salsa Ranchera Recipe

Chiles Toreados Recipe: Mexican Bli...

Serrano Cilantro Gin and Tonic

Guacamole 101

Spicy Ramen Noodles Recipe

Hariyali Chicken Kebab

Ceviche Tostadas Puerto Vallarta

Spicy Serrano Hot Sauce – Recipe

Chicharrón in Three Chiles Salsa

Vegan Sopa de Maní (Bolivian Peanut...

Green Harissa Recipe

Top 14 serrano recipes from across the web

The most viewed serrano recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Fermented Hot Sauce Recipe

Instant Pickled Carrot With Ginger

Chili Crisp Recipe – How to Make Ch...

Salsa Ranchera Recipe

Chiles Toreados Recipe: Mexican Bli...

Serrano Cilantro Gin and Tonic

Guacamole 101

Spicy Ramen Noodles Recipe

Hariyali Chicken Kebab

Ceviche Tostadas Puerto Vallarta

Spicy Serrano Hot Sauce – Recipe

Chicharrón in Three Chiles Salsa

Vegan Sopa de Maní (Bolivian Peanut...

Green Harissa Recipe

The most viewed serrano recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine