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    You are here: Home / Clean Eating Snacks / Spicy Serrano Salsa Verde

    Spicy Serrano Salsa Verde

    Published: Apr 9, 2022 · Modified: Sep 8, 2023 by Elise Shivamber · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe

    This authentic spicy serrano salsa uses traditional Mexican techniques to make the perfect spicy and fresh salsa. This spicy and tangy salsa is the perfect pairing with everything from quesadillas to tacos and much more!

    A molcajete filled with salsa verde on a bright orange napkin.

    Mexican salsas are almost as important as the food itself. Typically meals like quesadilla, tacos, tostadas, burritos and bowls are served with not one, but sometimes two, three or even more salsas.

    My mother in law first made this salsa to serve with fresh made tamales. Whenever she makes a new salsa, I always try to guess what's inside it. I loved the tangy, acidic taste of this salsa that was so different from a salsa roja (red sauce).

    What is salsa verde?

    Salsa verde literally means “green sauce” in spanish. There is no one specific recipe that is the “authentic salsa verde”, because it is a catch-all for really any salsa of the green color! Salsa verde is typically made from some combination of tomatillos and green chiles combined with fresh cilantro, onion, or garlic.

    Why this recipe works

    • It’s made with the freshest of fresh ingredients, and only five.
    • This salsa is much better than any store-bought salsa, in fact it’s much more like a spicy restaurant salsa verde! 
    • It’s made without preservatives or any weird additives!
    • It’s made using authentic Mexican techniques passed down from my mother-in-law.
    • This recipe is vegan and gluten free.

    Ingredient notes

    Ingredients to make a serrano salsa on a marble countertop.

    Tomatillos

    Tomatillos are the little green fruits that look like mini unripe tomatoes with a leafy husk around it. They are typically a bright green (although some can even be a darker purple!) and sometimes called husk tomatoes. 

    Tomatillos are more acidic and less sweet than tomatoes, but have a similar texture to an unripe tomato. They taste tangy, citrusy and a little tart. Tomatillos add a delicious acidic and citrusy flavor to the salsa and help balance out the serrano. The acidity in this ingredients means we definitely don’t need to add lime juice as well.

    Substitute for: canned hatch green chiles, green tomatoes with a touch more lime juice to bring out the tartness, or canned tomatillos.

    Serrano

    Serranos are a spicy chili pepper, and a must-have ingredient for this spicy salsa recipe! Habaneros typically come in a bright red or orange color, but they can also be yellow, green or even purple! They are found in the produce section and are small and skinny.

    Serranos are not as spicy as habaneros but more spicy than a jalapeno pepper (about 3 times more so than jalapeños) and have a kind of bright, earthy flavor. The heat typically hits as an aftertaste.

    Substitute for: habaneros (even spicier) or jalapenos (less spicy).

    Chiles de Árbol

    Chiles de árbol are tiny, but earthy and spicy. Make sure they are whole, and not pre-crushed or pre-ground, for the best flavor. These dried chiles are used often in Mexican recipes, whether fresh, dried or powdered. They are hotter than serrano peppers but not as spicy as habaneros.

    You can typically find these dried chiles online or in grocery stores in the spice aisle, near produce, or in the section with other Hispanic food items.

    Substitute for: serrano peppers (slightly less spicy) or cayenne pepper powder (about ½ teaspoon of cayenne powder would be equal to about 1 arbol chile).

    Instructions

    There are multiple ways to make Mexican salsas, from charring the ingredients to boiling them. This spicy salsa verde is a boiled salsa, using the boiling technique.

    First, prepare the tomatillos. Remove the husks and rinse the tomatillos to remove the sticky residue.

    Next, add tomatillos and serrano to a pot and pour in water. Set on the stove and bring to a boil. Boil for 15 minutes, or until tomatillos and serrano are tender. Tomatillos will turn a more yellow color and can pop slightly in the water. This means they are fully cooked.

    Tomatillos and a serrano pepper in liquid in a sauce pot.
    Add tomatillos and serrano pepper with water to a sauce pot.
    Boiled tomatillos and a serrano pepper in water in a sauce pot.
    Boil for 15 minutes. Tomatillos and the serrano will turn a more yellow color.

    Let the boiled tomatillos and serrano cool slightly in the boiling liquid.

    Add boiled tomatillos, serrano, and ¼ cup of the boiling liquid into the blender with the salt, chiles de arbol and fresh cilantro.

    Blend for 45-60 seconds, until the tomatillos and chiles are broken up and the salsa forms.

    Boiled tomatillos, serrano, cilantro, chiles de árbol, salt and water in a blender ready to be blended.
    Add all ingredients and ¼ cup of cooking liquid to the blender.
    A blended green serrano salsa in the blender.
    Blend until completely smooth, about 30-60 seconds.

    Serve immediately or store in the refrigerator in an airtight container for a few hours to let the flavors combine.

    Serving Suggestions 

    Honestly, my favorite way to eat salsa is with a handful of homemade tortilla chips (read: the whole lot). It’s also great served in or on tons of different options, like:

    • As a substitute for any recipe calling for salsa verde.
    • As a dipping sauce for carne asada quesadillas
    • To spice up some chorizo con huevos
    • As a topping for tacos like fried fish tacos or breakfast tacos
    • To add spice to some beef enchiladas
    • To make spicy chilaquiles verdes

    Expert Tips

    Use gloves. If you are sensitive to heat and spice, serranos can cause a lot of pain if you touch your eye or other parts of your body after handling. I suggest using gloves while touching and cutting the habaneros in this salsa.

    Want a chunky salsa? If you’re a fan of thicker, chunkier salsas, you can omit the boiling water from the blender and blend. If the ingredients get stuck you can add one tablespoon at a time until you reach the consistency of preference.

    Mild, medium or hot. For a mild salsa, I suggest substituting the serrano for a jalapeno. For a medium salsa, I suggest following the recipe as noted. Anything in the hot+ range, I suggest trying 2 serranos or a habanero and add more to taste.

    Broil, pan fry or boil: These are the three different traditional ways to cook down ingredients to make a salsa. For this recipe we boil the tomatillos and serrano, but you can also toast them or even broil them. All three renditions will add their own unique taste.

    Make ahead. Making this serrano salsa ahead is the best! It tastes great served a day or two later. Just remember that, as with all homemade salsas, the heat increases over time. 

    Storage directions: Store homemade salsa in an airtight container in the refrigerator for up to 3-5 days.

    Freezing directions: You definitely can freeze salsas (I suggest using Souper Cubes!), but the consistency and texture will not last the same as fresh.

    FAQs

    Can I char the tomatillos and serrano instead of boiling them?

    Yes, you can roast or boil ingredients for salsas. Charring the ingredients will create a more smoky flavor profile, which may make the salsa even spicier in taste.

    How hot are serrano peppers? 

    Serranos are rated at 10,000 to 20,000 SHU on the Scoville Chart. For reference, a poblano pepper is 1,000-1,500 and a jalapeño pepper is 5,500.

    Do I need to remove the seeds of serrano peppers?

    Nope! If you prefer a really mild salsa or you have difficulty with spice, then I would suggest removing the seeds. The salsa will still have spice!

    What if I want a chunky salsa?

    A salsa always has a more liquid consistency than a chopped pico de gallo. However, to achieve a chunkier salsa, blend the ingredients without the water. If the mixture is too thick, add the cooking water one tablespoon at a time until the right consistency for you.

    How do I make a super spicy salsa?

    The great thing about this salsa is it’s flexible with your taste. Start with one serrano and add more per preference. I suggest starting with 1-2 and then adding a third if you want to bring the heat!

    A molcajete filled with serrano salsa surrounded by tortilla chips.

    Related Recipes

    • Mango Habanero Salsa
    • Green Enchilada Sauce
    • 4 Ingredient Guacamole
    • Avocado Lime Crema

    If you try this recipe, don’t forget to rate the recipe and leave me a comment below so I know what you think! Follow Elise Tries to Cook on Facebook, Instagram, and Pinterest, and Subscribe via email to receive the latest recipes!

    📖 Recipe

    A bright green serrano salsa verde in a molcajete with a chip being dipped into it.

    Spicy Serrano Salsa Verde

    Elise Shivamber
    This authentic spicy serrano salsa uses traditional Mexican techniques to make the perfect spicy and fresh salsa. This spicy and tangy salsa is the perfect pairing with everything from quesadillas to tacos and much more! (Makes 1 cup)
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 15 minutes mins
    Total Time 25 minutes mins
    Course Sauce
    Cuisine Mexican
    Servings 8 servings
    Calories 10 kcal

    Equipment

    • High-Powered Blender

    Ingredients
      

    • ½ lb tomatillos husked and stems removed
    • 1 serrano pepper
    • 1 cup water
    • 2 dried chiles de árbol
    • ½ cup cilantro
    • ½ teaspoon salt

    Instructions
     

    • Remove tomatillos from husks and wash to remove the sticky residue.
      ½ lb tomatillos
    • Add tomatillos and serrano to saucepot and add water.
      1 serrano pepper, 1 cup water
    • Boil on high heat for 15 minutes, until tomatillos and serrano are cooked through and turned a more yellow color.
    • Allow boiled tomatillos and serrano, in their cooking liquid, to cool down.
    • Add boiled tomatillos and serrano to the blender with ¼ cup of the cooking liquid, dried chiles de árbol, cilantro and salt.
      2 dried chiles de árbol, ½ cup cilantro, ½ teaspoon salt
    • Blend for 30-60 seconds, until completely blended and smooth.
    • Transfer to a bowl and serve immediately or allow flavors to sit in the fridge (cover the bowl) for a few hours.
    • Reminder: salsas get spicier as they sit, so while the serrano salsa verde may be mild or medium to begin with, it may get to a more hot level of heat over time.

    Notes

    Make ahead: Making this serrano salsa ahead is the best! It tastes great served a day or two later. Just remember that, as with all homemade salsas, the heat increases over time.
    Storage directions: Store homemade salsa in an airtight container in the refrigerator for up to 3-5 days.
    Freezing directions: You definitely can freeze salsas (I suggest using Souper Cubes!), but the consistency and texture will not last the same as fresh.
    Use gloves. If you are sensitive to heat and spice, serranos can cause a lot of pain if you touch your eye or other parts of your body after handling. I suggest using gloves while touching and cutting the habaneros in this salsa.
    Want a chunky salsa? If you’re a fan of thicker, chunkier salsas, you can omit the boiling water from the blender and blend. If the ingredients get stuck you can add one tablespoon at a time until you reach the consistency of preference.
    Mild, medium or hot. For a mild salsa, I suggest substituting the serrano for a jalapeno. For a medium salsa, I suggest following the recipe as noted. Anything in the hot+ range, I suggest trying 2 serranos or a habanero and add more to taste.
    Broil, pan fry or boil: These are the three different traditional ways to cook down ingredients to make a salsa. For this recipe we boil the tomatillos and serrano, but you can also toast them or even broil them. All three renditions will add their own unique taste.

    Nutrition

    Serving: 2tablespoonsCalories: 10kcalCarbohydrates: 2gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 148mgPotassium: 86mgFiber: 1gSugar: 1gVitamin A: 140IUVitamin C: 4mgCalcium: 4mgIron: 1mg
    Keyword mexican salsa, quick, salsa verde, serrano salsa
    Tried this recipe?Let us know how it was!

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