Save money and enjoy a spicy Serrano Salsa with this easy recipe. You’ll be the hit of the fiesta this summer.
I grew up thinking it was better to buy commercially made sauces than to make them yourself. I have no idea where I got that notion other than the hours and hours of commercials I watched on TV. And no, I did not want the salsa made in New York City.
Imagine my shock and awe when I learned how simple — and economical! — it could be to make your own sauces and salsas AT HOME. I was a skeptic at first, but today I am a firm believer in homemade salsa.
This recipe comes together quickly and easily, is packed with flavor, thanks to the fire-roasted tomatoes, and can be customized to suit your heat meter. FishBoy13 loves to make salsa like our Super Easy Salsa Recipe, and the hotter the better — which is surprising since he’s the pickiest eater in the bunch.
In the old days, a batch of this salsa would stay good in the fridge for up to four days. Nowadays, I’m lucky if it even makes it to the fridge. If we’ve got chips on hand, a batch will disappear in an hour.
The amounts in this recipe are pretty flexible. You can use more or less of any of these things, depending on what you like more or less of. This is a good starting point; adjust from here.
Keep in mind that not all chiles are created equal. Some can be flaming, physically burn-your-tongue-hot while others can be pretty tame. If your people are timid about spicy foods, start small and work your way up. You can always add more serrano, but it’s pretty tough to take away.
If you do make it too spicy for your liking, you can add another can of tomatoes to dilute the spiciness.
Spicy Serrano Salsa
- 1 15-ounce can diced tomatoes
- 1 15-ounce can fire-roasted, diced tomatoes
- 1 clove garlic
- 3 green onion chopped
- ¼ fresh cilantro (chopped)
- 1 lime juiced
- 1 serrano chile sliced
- black pepper
- Place the tomatoes, garlic, scallions, cilantro, lime juice, and Serrano slices in the bowl of a food processor fitted with a metal blade. Pulse until smooth. Season to taste with salt and pepper.
- Chill in the refrigerator until ready to serve. Keeps up to 4 days, refrigerated.