A little smoky, a little spicy, this Serrano Salsa is made with fire roasted tomatoes, spicy serrano peppers and is full of flavor. A must for chips and drizzling over tacos.
We are definitely a salsa house. A chips and salsa house to be more precise. It is one of our favorite snacks and I always make sure that I have some on hand. Recently, I bought a fresh serrano salsa at the grocery store that my family devoured the day that I bought it. It was a little spendy so I looked at the ingredients and thought, that is easy enough! I can make it.
And I did. And we loved it. It is the perfect restaurant style salsa. It’s spicy, a little smoky and loaded with flavor. Best of all, it’s really easy to make.
Let’s talk more about everything you’ll need to make it.
Serrano Salsa Ingredients:
You’ll need a handful of ingredients to make this salsa and most of them you’ll likely have on hand already.
- FIRE ROASTED DICED TOMATOES: These are going to give you a perfect smoky, roasted tomato flavor. I know it may seem different to use canned tomatoes in salsa, but because you’re using the food processor, trust me when I say canned tomatoes are going to give your salsa the best flavor and texture.
- TOMATO PASTE: Adds even more tomato flavor to the salsa.
- CUMIN: Adds a warm, earthy flavor to the salsa.
- ONION: Yellow or white onion will work the best in this recipe.
- GARLIC: A couple small fresh cloves is all you need. Resist the urge to add more because raw garlic can easily over-power the salsa.
- SERRANO PEPPERS: Serrano peppers are a bit spicier than jalapeno peppers so this salsa does have a bit of a kick to it. You can tamper the heat by removing the seeds if you like.
- JALAPENO PEPPER
- GREEN BELL PEPPER: Adds color and texture to the salsa.
- CILANTRO: I always love adding cilantro to my homemade salsas but you can leave it out and the salsa will still be just as delicious.
- SALT
Step by Step Photos and Instructions:
Making this salsa is so easy! You will need a food processor or blender.
- STEP #1: Combine serrano pepper, jalapeno pepper, green bell pepper, onion and garlic together in the bowl of a food processor. Process until minced fine.
- STEP #2: Add in the remaining ingredients. Pulse until desired consistency. Adjust salt.
This salsa is great right away and even better if it has had the chance to refrigerate for an hour or so.
Storage and Leftovers:
Store any leftover salsa covered in the refrigerator. Use within 5 days – 7 days.
Can’t get enough salsa? Me either! You should check these recipes out:
Chipotle Salsa is spicy, smoky and full of flavor. Loaded with diced tomatoes, jalapeños, chipotle peppers, garlic and lime juice.
Black Bean Salsa is fresh salsa made with black beans, onion, fresh cilantro, chili powder, cumin and, just for a little kick, some cayenne pepper.
A crisp refreshing Cabbage Salsa with cabbage, onion, tomato, cilantro, jalapeno and lime.
Ingredients
- 1/2 yellow onion (diced)
- 2 cloves garlic
- 1 serrano pepper
- 1/2 green bell pepper
- 1 jalapeno pepper
- 1 teaspoon tomato paste
- 14.5 ounce diced fire roasted tomatoes
- 3/4 teaspoon ground cumin
- 3/4 teaspoon salt
- 1/4 cup cilantro
Instructions
- Combine onion, garlic, serrano pepper, green bell pepper and jalapeno pepper in the bowl of a food processor. Process until minced fine.
- Add in remaining ingredients. Pulse until desired consistency. Adjust salt if needed.
