Serrano lime salsa is literally ready in minutes! I have experimented with many variations of this particular salsa these past 35 years. Sometimes all fresh, sometimes cooked, roasted grilled, smoked or combination of both fresh and grilled! You name it, I have tried it!
All Chile! All Day! Everyday!
I remember the day when I lived on the east coast, small town life, and there were no fresh chile peppers to be found for miles and miles! Nooooo!! Lol! Mom would ship me care packages filled with fresh chile serrano, jalapeño and even limes! Oh, my goodness!!! It’s not like that anymore, but I still managed to find some ingredients to prepare fresh salsa. My friends enjoyed it! This serrano lime salsa is pretty straight forward. You must love chile peppers and the acidity! You could add less acid, but it may not last as long.
This Is Just A Version, Not The Only Version!
Remember that recipes are just a guideline. Of course you can follow the recipe as is. I trust in them. Otherwise I would not be sharing them with you. The recipes have to be approved by me first, Lol! I am pretty picky! Want to change this salsa completely into another recipe? Poach the serranos in oil until they start to turn color. Let them cool. Blend on high with oil, vinegar, lime and salt. That is taqueria creamy style salsa verde! That’s it! So many ways to approach these ingredients.
I Was Recently In Los Angeles Visiting My Sister
My older sister and her family love this salsa recipe. She blends a big jar full and keep it in the refrigerator. They use it on everything! You could switch out the fresh peppers and prepare different versions. Add garlic, onion and even cilantro. Even though it will last quite a while refrigerated, I would still suggest enjoying the salsa while it’s the freshest for the best flavor.
Can I Cook The Salsa After Blending It?
Those of you that know me, I believe cooking the salsa after blending does help extend the life of the salsa. I could have easily left this salsa straight out of the blender jar and stored it refrigerated. Because I knew the acid would change the color of the salsa from bright green to olive green, I went ahead and cooked it for ten minutes at a light simmer this last time I prepared it. That is optional. It’s been a few weeks since I prepared it and it’s delicious!
Pick A Pepper!!
When purchasing fresh chile peppers, look for the colors to be bright with a firm feel to the touch, not soft when you handle them. You don’t want to see wrinkles or opaque colored peppers. If you slice them and the seeds are brown or black, they won’t be as good. The seeds should be white or off white. Did you know you can freeze fresh chile peppers? I do it all the time! I place them on a wax paper lined plate and flash freeze them for one hour. Then I transfer them to a freezer bag. You can use frozen chiles just like fresh chiles.
Let’s Get To It!
Goooooooo!!!
It’s A Vitamix! It’s Been The Best Investment As Far As Kitchen Tools!
What Do You Serve This Salsa With? Good Question!
You can approach this salsa like any salsa really. Garnish your favorite tacos, delicious in caldo, mix with mayonnaise or crema for fish tacos. Did I make you hungry just now? Lol! I need fish tacos asap! I have salsa! Pour some of this salsa over a block of cream cheese and serve with toasted bolillo slices! Soo good! Or on tostadas with grilled shrimp! There are a few ideas for you.
Serrano Lime Salsa
Ingredients
- 1/2 lb fresh serrano peppers remove stems and wash peppers
- Juice of 5-6 limes
- 1/4 c white vinegar
- 1/2 c water
- Salt to taste
Instructions
- After removing the stems from serrano peppers, give them a quick rinse in cold water. Roughly chop and transfer to blender jar.
- Pour in the fresh lime juice, start with 5 limes. Pour in the vinegar, water and salt to taste. Use the pulse button to blend salsa. If you prefer it less chunky, you can blend on high. The consistency is really up to you.
- Once blended, taste for salt. If you want more lime flavor, mix in remaining lime juice. Store refrigerated for 10-14 days.
- Variation: If you want to cook the salsa at a light simmer for 10 minutes after blending, that is an option. It is not necessary, but I do it when I know I cannot finish the salsa in a timely manner.
Notes
Reader Interactions
Comments
Would Love to Hear From You
This site uses Akismet to reduce spam. Learn how your comment data is processed.
In step 2 you refer to lemon juice. Did you mean lime juice?
Yes, thank you. Made the correction.
Thank you ! I look forward to putting your recipe to the test.
Thank you!!
I made this recipe and it was HOT!!! Whew I ended up cutting it w more lime, sugar & cilantro
It is meant to be hot with all serranos. We don’t serve it with chips but add it sparingly to our food.
It’s more like a hot sauce, so yes, it will be hot