Serrano Paste

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Total Time
5 mins
10 mins

I learned this from a friend at work, Leo, whose wife made this fresh every week. This is for the true chile head. A good taste, you don't need a lot of this to set your tongue on fire.

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  • 10 serrano peppers, whole
  • 1 small white onion, finely chopped
  • 1 clove garlic, pressed (not head)
  • 1 teaspoon salt
  • water (a little)


  1. Cook the Serranos in a cast iron skillet on high heat or under the oven broiler until the skin is brown on the outside, turning occasionally, but do not burn.
  2. (Beware the fumes) Add the rest of the ingredients and grind in a mortar and pestle (or use food processor) until it is thick and pasty.
  3. Use water to bring to spreadable, pasty consistency.
  4. Enjoy on tacos, or add to soups.