Any Mexican taco stand (or Taqueria) will have a good Serrano Salsa.
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It’s creamy, spicy, and goes great on Birria Tacos, Tacos Gobernador, or Tacos de Bistec.
Vegan. Dairy-free. Delicious!
The best part, though, is that it’s ready in under 15 minutes.
Table of Contents
Ingredients
Serrano Peppers – There’s no way around it. This salsa is SPICY because of the serranos. Here is where they fall on the Scoville Scale.
Oil is what will give the salsa a creamy texture. I recommend either canola oil, grapeseed oil , or a neutral-flavored oil for this recipe.
Onion
Garlic
Salt
Cilantro
Water – The more you use, the thinner the salsa will be.
Lime – or use White Distilled Vinegar to preserve the salsa longer, but it will taste tangier.
- Cut off the stems
- Remove the seeds and the veins.
By doing this, you’ll bring down some of the heat. If you can handle the heat, be my guest. Leave the seeds and the veins in.
For a milder salsa, use a combination of jalapeno and serrano peppers.
Jalapenos vs. Serrano Peppers
Jalapenos are often used interchangeably with serrano peppers in many recipes.
Please know that serranos are spicier than jalapenos.
Instructions
- Heat the oil in a skillet.
- Add the serranos. Cook for 4 minutes.
- Add the onion and garlic. Cook for 1 minute.
- Let them cool slightly before adding to the blender.
It’s a good idea to open up the windows right about now.
This will make you and the people around you start coughing.
- Place in a blender the ingredients from the skillet.
- Also add the salt, lime, and water.
Some taquerias have really runny salsas. They are trying to stretch the serrano by adding water.
For a really velvety salsa, add more oil. 1 tablespoon of oil will do the trick.
No cream or dairy products are used to make the salsa cremosa (or creamy). The oil is what gives it a creamy texture, making it a 100% vegan salsa.
Storing:
Place in an airtight container. The salsa will last for up to 5 days. If you use vinegar, it can last for up to 10 days.
More Mexican Salsas:
Serve this Creamy Taqueria-Style Serrano Salsa for Taco Tuesday. Or, serve it with chips, and you’ll see it vanish before your eyes. Provechito!
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Did you make this recipe? Please rate the recipe below!
Taqueria-Style Salsa Serrano
Ingredients
- 10 serrano peppers
- ¼ cup oil
- ¼ onion
- 1 garlic clove
- ¼ cup water
- 2 limes (or 4 key limes)
- 1 teaspoon salt
- ½ cilantro (bunch)
Instructions
- Remove the stems and seeds from the serranos.
- Heat the oil in a large skillet on medium-high heat.
- Add the serranos. Reduce the heat to medium.
- Cook for 4 minutes, stirring constantly.
- Add the onion and garlic to the skillet.
- Cook for 1 minute.
- Let cool slightly.
- To a blender, add the cooked serranos, onion, garlic, water, lime juice, salt, and cilantro.
- Also add any remaining oil from the skillet.
- Blend until smooth.
- Taste for salt.
- Serve and enjoy.
Loved this recipe! I am alway trying to find great salsas. My favorite local Mexican restaurant has the best Habanero salsa but it is green and taqueria style. I buy it by the pint at least twice a week. So I am making this today and adding a couple habaneros. I hope it comes close. But the original recipe is already requested by my son, so this will be a regular rotation. Thank you!!!
I love these types of messages. Happy to hear that you make this recipe on repeat. As for the habanero salsa, I wonder if they use green habanero? Or maybe add another green chile like poblano or jalapeno?
I’ve always made this style salsa but thankfully for you I actually have measurements to go by now for just incase moments my brain and memory doesn’t wanna work. Quick question though.. is this freezable? I’m getting a lot of request lately. Canning isn’t an option really because of the oil. Would be nice to make bulk to gift and not worry about the expiration.
Yes, you can, but when you thaw it, it might come out chunky. Add a splash of oil and blend it again. It’ll be smooth after that. Hope this helps!