This serrano hot sauce is a green chili-garlic sauce, and it's my new favorite condiment! It's spicy, garlicky, and a little bit tangy. I can barely make new batches fast enough to keep up with how often I eat it. This time, I decided not to mess around. This batch of sauce should last me one to two weeks. Hurrah!
I'd describe this as a medium-high heat hot sauce, so dole it out on your food accordingly. Try it as a Bowls topping, as a finishing touch in your soups, or mixed into your next batch of mock chicken salad.
There is one thing that I should confess about this sauce right up front: it's quite salty, by design. Unlike many of my homemade hot sauce recipes, this sauce only uses a little bit of vinegar.
In my other hot sauces, the vinegar acts as a delicious preservative. Without it, the shelf life of your hot sauce reduces quite a bit.
Shredded hot sauce is more solid than liquid, so there isn't room for a lot of vinegar in this serrano hot sauce recipe. Salt helps extend the shelf life. This sauce will keep for a couple of weeks in the fridge.
And, let's be honest. Salt tastes good.
If you don't go in for super salty sauces, you can halve the salt in my serrano hot sauce recipe, but you'll want to make sure you eat it within a few days, rather than a couple of weeks.
The only other real difference between making this serrano hot sauce and other raw hot sauce is that you pulse the blender, rather than running it constantly. Pulsing yields tiny pieces of hot pepper and garlic, which is what you're going for here. This is a spoonable sauce, not a pourable one.
You can really use this hot sauce anywhere that you'd use liquid hot sauces or chili-garlic sauce.
Shredded serrano hot sauce
- 1 pound serrano peppers - tops chopped off (this is something like 5 cups)
- 1 head fresh garlic - peeled
- 2 tablespoons salt
- 3 tablespoons rice vinegar
- Pulse the garlic and peppers in the blender or food processor until you have small pieces – think the size of those red pepper flakes you’d shake onto pizza. You don’t want to turn it on and run it, because then you’ll end up with a smooth hot sauce, and that’s not what we’re going for. If you have a small blender, you can do this in batches, and stir it all together at the end.
- Transfer the hot sauce to a small bowl, and stir in the salt and vinegar. Transfer to a glass jar with a lid, like a mason jar.
- Store in the refrigerator until you’re ready to use. It will keep for about two weeks in the fridge.