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    Home » Recipes » Appetizers » Taqueria-Style Salsa Serrano

    Taqueria-Style Salsa Serrano

    Last Updated November 9, 2022. Originally Posted June 27, 2022 By Maggie Unzueta

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    This Taqueria-Style Salsa Serrano is the absolute best and easiest topping for tacos or serve with chips for a slightly addicting appetizer. Spicy, creamy, and full of flavor. Ready in under 15 minutes!
    Jump to Recipe Print Recipe
    Taqueria-Style Salsa Serrano served in a glass container with a spoon and surrounded by cilantro and lime.
    Taqueria-Style Salsa Serrano served in a glass container with a spoon and surrounded by cilantro and lime.

    Any Mexican taco stand (or Taqueria) will have a good Serrano Salsa.

    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.

    Ingredients

    The ingredients needed to make the creamy taqueria-style salsa serrano laid out and labeled.

    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.

    Serrano peppers sliced in half and seeds removed.
    • 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

    A collage showing serrano peppers cooking in a skillet.
    • 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.

    A collage showing how to make the serrano salsa in a blender.
    • 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.

    Creamy salsa serrano in a blender.

    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.

    Salsa Serrano served in a glass container with a spoon and surrounded by cilantro and lime.

    More Mexican Salsas:

    Chile de Arbol Salsa

    Salsa de Aguacate

    Tomatillo Habanero Salsa

    Chile Piquin Salsa

    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 served in a glass container with a spoon and surrounded by cilantro and lime.

    Taqueria-Style Salsa Serrano

    This Taqueria-Style Salsa Serrano is the absolute best and easiest topping for tacos or serve with chips for a slightly addicting appetizer. Spicy, creamy, and full of flavor. Ready in under 15 minutes!
    5 from 9 votes
    Print Pin Rate
    Course: Appetizer
    Cuisine: Mexican
    Prep Time: 7 minutes
    Cook Time: 5 minutes
    Total Time: 12 minutes
    Servings: 2 cups
    Calories: 285kcal
    Author: Maggie Unzueta

    Ingredients

    • 10 serrano peppers
    • 1/4 cup oil
    • 1/4 onion
    • 1 garlic clove
    • 1/4 cup water
    • 2 limes (or 4 key limes)
    • 1 tsp salt
    • 1/2 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.

    Video

    Notes

    Use White Distilled Vinegar instead of lime juice. It will help preserve the salsa longer, but it will taste tangier. 
    For a creamier salsa, add 1 tablespoon more of oil. 
    Want it spicier? Leave the seeds and veins in the pepper. 
    For a milder version, use a mixture of jalapeno and serrano peppers. 

    Nutrition

    Calories: 285kcal | Carbohydrates: 11g | Protein: 1g | Fat: 28g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Sodium: 1170mg | Potassium: 189mg | Fiber: 3g | Sugar: 3g | Vitamin A: 349IU | Vitamin C: 35mg | Calcium: 33mg | Iron: 1mg
    Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!

    Filed Under: Appetizers, Mexican, Recipes

    About Maggie Unzueta

    Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

    Reader Interactions

    Comments

    1. MELANIE E

      June 30, 2022 at 11:52 am

      5 stars
      This sounds delicious. I think I’d try the jalapeno option first and then if I survive the heat the serranos the next time.

      Reply
      • Maggie Unzueta

        July 2, 2022 at 7:28 am

        Yes, try it with jalapeno. You won’t be disappointed.

        Reply
    2. Tara Pittman

      June 30, 2022 at 4:44 pm

      What a delicious sounding sauce. This would be perfect with tacos.

      Reply
      • Maggie Unzueta

        July 2, 2022 at 7:27 am

        Yes. With tacos, it’s perfect!

        Reply
    3. Beautiful Touches

      July 1, 2022 at 4:18 am

      I’ve never used anything like this before, though if it’s more spicy than a jalapeno I’m not sure I could handle it! Does anyone else think this salsa looks chuggable though? LOL
      I can think of a few family members that may be able to handle this though so definitely going to give the recipe a share!

      Reply
      • Maggie Unzueta

        July 2, 2022 at 7:26 am

        Chugable. lol! Only a little of this salsa goes a long long way.

        Reply
    4. Richelle Milar

      July 1, 2022 at 5:02 am

      Wow! This look so good! I am surely gonna try this out! Love it!

      Reply
      • Maggie Unzueta

        July 2, 2022 at 7:26 am

        Yes please. You won’t regret it.

        Reply
    5. Rose Ann Sales

      July 1, 2022 at 5:02 am

      My husband would love this for sure! Thanks for sharing this recipe!

      Reply
      • Maggie Unzueta

        July 2, 2022 at 7:26 am

        Hope you make it for him. He’ll love this recipe!

        Reply
    6. Tammy

      July 1, 2022 at 8:02 am

      5 stars
      Love this kind of stuff but trying to figure out why there are 11 carbs in a serving.

      Reply
      • Maggie Unzueta

        July 2, 2022 at 7:26 am

        Believe it or not, serranos have carbs. 7 grams per cup, depending on the size of the pepper. There are a lot of serranos in this recipe.

        Reply
    7. Catalina

      July 1, 2022 at 12:13 pm

      5 stars
      This salsa looks amazing! It’s perfect for our weekly tacos dinner!

      Reply
      • Maggie Unzueta

        July 2, 2022 at 7:24 am

        We are frequent taco eaters and my house too. Happy you enjoyed the recipe.

        Reply
    8. Melissa Dixon

      July 1, 2022 at 12:32 pm

      This sounds awesome. I love serrano pepper-based salsas so this would be perfect for us.

      Reply
      • Maggie Unzueta

        July 2, 2022 at 7:24 am

        Me too. Love the heat and flavor of serranos.

        Reply
    9. laura

      July 1, 2022 at 1:26 pm

      This looks delicious. Thanks for sharing it.

      Reply
      • Maggie Unzueta

        July 2, 2022 at 7:24 am

        It so is. I hope you try the recipe!

        Reply
    10. briannemanzb

      July 1, 2022 at 5:35 pm

      5 stars
      Preparing this was so much easier than I thought. It was so fun making it and everyone in the house loved it. Thank you!

      Reply
      • Maggie Unzueta

        July 2, 2022 at 7:24 am

        That makes me so happy to hear. Glad everyone enjoyed it!

        Reply
    11. Melissa Cushing

      July 3, 2022 at 8:46 am

      I am pinning this recipe and try and making this maybe sometime this week. It sounds amazing and love it!

      Reply
      • Maggie Unzueta

        July 5, 2022 at 9:17 am

        I hope you do. It’s a tasty and spicy salsa. Hope you enjoy!

        Reply
    12. Anonymous

      August 11, 2022 at 7:11 am

      5 stars
      Bomb salsa! I only took seeds out of 3 of the serranos and it was perfect!!

      Reply
      • Maggie Unzueta

        August 11, 2022 at 10:02 am

        Yay! Yes, I think it’s the bomb too. 🙂

        Reply

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