Serrano Pepper Sauce (No-Cook Spicy Green Sauce for Everything)
A bright, no-cook serrano pepper sauce that works as a salsa, dip, dressing, marinade, or drizzle. Fresh serranos, lime, garlic, and herbs come together in 15 minutes for a vibrant, spicy green sauce.
Ingredients
- 8–10 fresh serrano peppers stems removed; keep seeds for more heat or remove for milder sauce
- 3 cloves garlic use 2 cloves if very large
- 1/2 cup fresh cilantro leaves and tender stems lightly packed; use half cilantro and half parsley if sensitive to cilantro
- 1/4 cup fresh flat-leaf parsley optional but recommended, helps balance the flavor
- 1/2 cup neutral or light olive oil mild extra-virgin or avocado oil works well
- 1/3 cup fresh lime juice about 2–3 limes, freshly squeezed
- 2 tablespoons white vinegar or apple cider vinegar
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt plus more to taste; use slightly less if using fine salt
- 1/4 teaspoon sugar or honey optional, helps balance acidity and heat
- 2–4 tablespoons water to thin to desired consistency, as needed
Instructions
- Rinse the serrano peppers under cool water and pat dry. Remove the stems, then slice each pepper lengthwise. For a milder sauce, scrape out the seeds and white ribs; for a hotter sauce, leave them in. Roughly chop the peppers into 2–3 pieces each so they blend more easily.8–10 fresh serrano peppers
- Add the chopped serrano peppers, garlic cloves, cilantro, and parsley (if using) to a blender or food processor. A high-powered blender will give a smoother sauce; a regular blender or food processor will leave a bit more texture.8–10 fresh serrano peppers, 3 cloves garlic, 1/2 cup fresh cilantro leaves and tender stems, 1/4 cup fresh flat-leaf parsley
- Pour in the olive oil, lime juice, and vinegar. Add the ground cumin, kosher salt, and sugar or honey if using. Do not add the water yet; you will use it later to adjust the consistency.1/2 cup neutral or light olive oil, 1/3 cup fresh lime juice, 2 tablespoons white vinegar or apple cider vinegar, 1/2 teaspoon ground cumin, 1/2 teaspoon kosher salt, 1/4 teaspoon sugar or honey
- Secure the lid and blend on medium-high until the mixture becomes a bright green sauce, about 30–60 seconds. Scrape down the sides as needed. If the sauce is too thick, add 1–2 tablespoons of water and blend again until you reach your preferred texture.2–4 tablespoons water
- Taste the sauce carefully. For more acidity, add a bit more lime juice or vinegar. If it tastes too sharp, add a small pinch of sugar or a drizzle of honey. If it needs more salt, add another pinch. If the heat is too strong, blend in a little more oil or cilantro and parsley. For a creamier dip-style sauce, you can blend in half an avocado.
- Transfer the sauce to a clean jar or airtight container. Refrigerate for at least 30 minutes before serving to let the flavors meld and to slightly mellow the sharpness of the raw garlic and peppers.
- Serve as a sauce, salsa, or marinade. Spoon over tacos, grilled chicken or fish, roasted vegetables, grain bowls, or eggs. Thin with a bit more lime juice and olive oil for a salad dressing, or keep it thicker to use as a dip with tortilla chips or veggies.
Notes
Yield: About 1 1/2 cups of sauce (roughly 12 servings of 2 tablespoons each). Keeps up to 7 days in the refrigerator. For a cilantro-free version, replace cilantro with more parsley plus some basil or mint. To make it milder, remove seeds and ribs from all peppers or substitute some jalapeños for serranos. For a smoky twist, roast or broil the serranos until blistered before blending.
Nutrition
Calories: 80kcal
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