Serrano Salsa

This homemade salsa recipe is great to have on hand! You can put it on your breakfast eggs, meats, in soups or on everyone’s favorite, tacos! This salsa can be kept for up to six days in the refrigerator.

[recipe servings=6 Ounces time=15 Minutes Difficulty=Easy]


10 Serrano Peppers

½ Red Or Sweet Onion, Sliced Thinly

1 Tablespoon Olive Oil

½ Tablespoon Honey

½ Lime, Juiced

¼ Cup Cilantro



  1. Preheat the broiler and place a rack in the top of the oven. 
  2. On a baking sheet, toss the peppers and onions with the olive oil and a big pinch of salt. Place under the broiler for 5-10 minutes, tossing regularly, until the peppers are blistered on all sides. Keep a close eye on them, as all broilers differ. 
  3. Remove from the oven and let cool a bit. 
  4. Transfer the peppers and onions to a high-speed blender, along with the honey, lime juice, cilantro, and ¼ cup water. Pulse until you have a uniform, chunky consistency. Season to taste with salt. 



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