Serrano Salsa Recipe

Name: Serrano Salsa
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: Serves 1 or more
Ingredients: 2 tablespoons olive oil; 2 serrano chilies, finely minced (remove seeds for less heat); 2 cloves garlic, minced; Vidalia Onions; Yellow Peppers; No Added Salt Tomato Paste; Dark Brown Sugar; Fresh Oregano; Fresh Coriander; Fresh Tomatoes; Cider Vinegar; Black Pepper; Kosher Salt; Small Capers

Spice up your life with this vibrant Serrano Salsa! A zesty and flavorful topping perfect for tacos, hot dogs, hamburgers, grilled chicken, fish tacos, eggs, or anything that needs a fiery kick. This recipe balances the heat of serrano peppers with sweet tomatoes and aromatic spices for an unforgettable taste sensation. Ready in under an hour!

Prep Time 15 mins

Cook Time 50 mins

Calories 32.2 kcal

Protein 1g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Serrano Salsa

2 tablespoons olive oil
2 serrano chilies, finely minced (remove seeds for less heat)
2 cloves garlic, minced
Vidalia Onions
Yellow Peppers
No Added Salt Tomato Paste
Dark Brown Sugar
Fresh Oregano
Fresh Coriander
Fresh Tomatoes
Cider Vinegar
Black Pepper
Kosher Salt
Small Capers

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How to Make Serrano Salsa

Heat 2 tablespoons of olive oil in a medium-sized sauté pan over medium-high heat.
Add 2 finely minced serrano chilies (remove seeds for less heat) and 2 cloves of minced garlic to the hot oil. Sauté for 1 minute, stirring constantly, until fragrant.
Add 1/2 medium yellow onion, thinly sliced, and sauté for 1-2 minutes until softened.
Stir in 1 medium yellow bell pepper, thinly sliced, and sauté for another minute.
Add 2 tablespoons of tomato paste, 1 tablespoon of brown sugar, 1 teaspoon of dried oregano, and 1/2 teaspoon of ground coriander. Cook for 1 minute, stirring frequently.
Add 1 (28-ounce) can of crushed tomatoes, 2 tablespoons of red wine vinegar, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 tablespoon of capers.
Increase the heat to high and bring the salsa to a gentle boil.
Immediately remove from heat. The vegetables should retain some crispness.
Let the salsa cool completely before chilling in the refrigerator for at least 30 minutes to allow the flavors to meld. This salsa is even better the next day!

Nutrition Information (Approximate per serving)

Sodium

12 g

Sugar

Fat

Carbs

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60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American For Large Groups Low Protein Sauces Appetizers Condiments Etc Fruit Vegetables Mexican Easy Refrigerator Potluck Holiday Event Kid Friendly Picnic Vegan Vegetarian Dips Salsas Spreads Grains Stove Top Dietary Spicy Gluten Free Low Cholesterol Low Saturated Fat Low Calorie Comfort Food Oamc Freezer Make Ahead Low Carb Inexpensive Savory Sauces Free Of Something Low In Something Pasta Rice And Grains Taste Mood To Go Equipment Number Of Servings