Serrano salsa is my favorite Taco Salsa recipe. The spiciness and flavor make it the perfect salsa taquera. If you want to pour some serrano salsa over your quesadilla or taco this is the perfect taco topping! and not to say it goes great with Tortilla Chips! the small chopped pieces of fresh onion cilantro and avocado really take this creamy serrano green salsa to another level of deliciousness!
I also love this homemade salsa on top of tacos de barbacoa. Growing up in Mexico this was one of my favorite salsa verde. I remember going to Rico’s Tacos in my city, Chihuahua, and serving a huge plate filled with Mexican cabbage salad, slices of cucumber, and onion and pouring this serrano salsa on top! what an amazing way to eat your veggies!
Fresh Serrano Peppers are for the brave
The spiciness of serrano pepper is larger than the one found in jalapeno, the flavor is also different so I might say that if you are more into the mild sauce you will need a few of my secrets!
Spicy or not spicy?
If you love the flavor but not the spiciness hot, aka picoso in Spanish, flavor! here is the trick. Cut the branch of the serrano peppers, now cut the pepper in half by the length, and take off the seeds and veins of the chile. Seeds and veins really increment the spiciness. Another way to know if your chile is way too spicy before cooking it is to smell it.
Another trick is to switch the serrano peppers in this recipe for jalapeño peppers, the flavors will be less spicy. Just remember to take off the seeds as well.
Another option for mild serrano green sauce is to use only ¼ piece of one serrano.
I love spicy! then, here you go! leave seeds and veins in those serranos. Want spicier? add another serrano!
Ingredients
- 1 serrano pepper makes the perfect taste. If you really enjoy tangy Mexican salsa add another 2 serranos.
- 7 tomatillos
- ¼ onion
- 2 garlic cloves
- 1 tablespoon chopped cilantro
- 12 cilantro stems with leaves
- 2 tablespoons chopped onion
- ½ chopped avocado
- ¼ cup water
- ¼ teaspoon of salt
How to make Serrano Salsa Verde
In a pot place 5 cups of water and set to boil. Add ¼ onion, 2 fresh garlic cloves, 7 tomatillos, and 1 serrano.
Cook the vegetables for around 7 to 10 minutes or until cooked.
Place the vegetables in the blender along with the 12 branches of fresh cilantro and ¼ teaspoon salt and ¼ teaspoon of the water where the vegetables are cooked.
Check if you would like more salt in this cooked salsa and add salt to taste.
Let the salsa cold down.
Now add the fresh ingredients, 1 tablespoon of chopped cilantro, 2 tablespoons of chopped onion, and the avocado chopped in small squares. It is important that the salsa is not hot when you add the fresh vegetables or they are going to cook in the salsa and these vegetables go fresh and add tons of flavor to the serrano pepper salsa.
Something interesting I see in many non-Mexican bloggers making salsas is that they add lime juice. The salsa base in most recipes is tomato and tomatillo which already brings a lot of acidity to the salsa so please do not add lime to your Mexican salsas.
You can store this salsa for up to 5 days if you do not add fresh ingredients. The avocado and cilantro can change the taste and color from one day to another. So if you want to save it for several days just serve what you will eat, add the fresh ingredients, and save the rest apart and add fresh ingredients when serving
Serrano chiles are definitely tangy salsa! remove the chili veins and seed to achieve a milder flavor or consider using only half of the serrano.
Yes, you can! you can perfectly make this recipe with red serranos just take into consideration that they might be still spicier! so you better add the serrano little by little while blending the ingredients and tasting to see how spicy you want your green sauce to be.
You might not know but chiles are actually a fruit, not a vegetable! they have a great number of vitamins, especially loaded with vitamin C! so yes! eating your salsa is like having a green smoothie only that on top of a taco. Much more attractive you must agree!
This Authentic Serrano salsa is great for tacos de barbacoa, quesadillas, arrachera and is perfect for chips! If you are looking for recipes for 5 de Mayo or need an amazing Mexican appetizer for the Superbowl this salsa verde is the way to go for those tortilla chips!
Are you looking for the BEST SALSA?
- Hot Salsa Recipe
- Authentic Mexican Red Chili Sauce Recipe
- Mexican Salsa de Aguacate
- The best Authentic Mexican Salsas
- Molcajete Salsa
Ingredients
- 7 tomatillos
- ¼ onion
- 2 garlic cloves
- 1 tbsp chopped cilantro
- 12 cilantro stems
- 2 tbsp chopped onion
- ½ chopped avocado
- ¼ cup water
- ¼ tsp salt
- 2 serrano pepper
Instructions
- In a pot place 5 cups of water and set to boil. Add ¼ onion, 2 fresh garlic cloves, 7 tomatillos, and 1 serrano.
- Cook the vegetables for around 7 to 10 minutes or until cooked.
- Place the vegetables in the blender along with the 12 branches of fresh cilantro and ¼ teaspoon salt and ¼ teaspoon of the water where the vegetables are cooked.
- Check if you would like more salt in this cooked salsa and add salt to taste.
- Let the salsa cold down.
- Now add the fresh ingredients, 1 tablespoon of chopped cilantro, 2 tablespoons of chopped onion, and the avocado chopped in small squares. It is important that the salsa is not hot when you add the fresh vegetables or they are going to cook in the salsa and these vegetables go fresh and add tons of flavor to the serrano pepper salsa.
Video
Notes
Nutrition
Laura creates content in Spanish and English for a community of over 3 million followers and has been recognized as one of the most influential Latinas in the US, Latinos 40 under 40 in Chicago.
- Serrano Salsa - February 3, 2023
- Molcajete Sauce - February 2, 2023
- Tacos Toppings - January 20, 2023
Leave a Reply