Salsa De Serrano Rojo (Red Serrano Sauce)
photo by Mamas Kitchen Hope
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
100
ingredients
- 4 lbs red serrano peppers
- 1 cup white balsamic vinegar
- 1 cup cider vinegar
- 3⁄4 cup water
- 1⁄4 cup fresh lime juice
- 4 tablespoons white sugar
- 2 tablespoons ground cumin
- 1 tablespoon salt
- 6 large garlic cloves
directions
- Stem serranos, and puree along with garlic in blender until smooth adding water if necessary to maintain puree.
- Press puree through a sieve to remove seed particles.
- Combine 40 oz. serrano puree with all other ingredients in bowl.
- Work in batches back through blender, and strain again.
- Bottle in sprinkle top bottles and refrigerate.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Excellent! Like the other reviewer, I used regular balsamic vinegar because it's what I had on hand. Perfect bright tones with lingering peppery notes. Here's a trick: take the seeds and fibrous waste from the sieve, add some water, and cook it down until the seeds soften. Then add some granulated garlic, salt, and seasoned rice vinegar to taste. Adjust consistency with water and you have a very decent Chile Garlic Sauce, similar to Huy Fong.
-
Oh yum! This is HOT yes but the flavor is superb! The balsamic is ideal here and the aroma and flavor really marries well with the lime and cumin. I made a quarter of a batch and it came out perfectly. I did not have sprinkle top bottles so I put this in some old baby food jars which worked fine. This sounds as though it is time consuming but really came together very fast and easy. Straining was quick as well. I did not have white balsamic so I used regular and it seemed fine. The color may be a touch darker but was very pretty. I sent some of this to one of dh's friends who supplied the peppers from his garden. They loved it too! Fiery and fantastic Smokey! Thanks!
RECIPE SUBMITTED BY
Smoky Okie
United States