Made in minutes with fresh ingredients, this Serrano Salsa is healthy and full of flavor. Customize it to your liking with more or less spice.
Nothing beats Fresh Salsa. This Serrano Salsa has just the right amount of spice and goes well with tortilla chips or tacos.
It is made in minutes in a food processor or blender. You can make it chunky or blended depending on your preference.
I consider this to have a heat level of medium if you were comparing it to store-bought salsa.
Add it to all your favorite Mexican dishes like Vegan Mini Tostadas, Vegan Nachos with Tofu, Jicama Tacos, or Vegan Fajitas.
Another salsa to try is my blended Restaurant Style Salsa.
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🧾 Ingredients
- Cherry tomatoes: I used cherry tomatoes because I like the sweet flavor and squishy texture. You could use grape tomatoes, Roma tomatoes, or any variety you like.
- Serrano pepper: I used a serrano chile because it adds a lot of heat for such a small package. If serrano peppers are too spicy for you, you could use a jalapeño pepper instead, or leave out the seeds and ribs. If you want it even hotter, you could use a habanero pepper.
- Red onion: I used a red onion, because I love the pungent flavor it adds, but you could also use a white onion or green onions.
- Cilantro: To me, salsa just isn't salsa if it doesn't have cilantro, but I know for some people it tastes like soap. If you are one of those people you could use fresh parsley instead.
- Garlic: Adds a pungent flavor.
- Lime juice: Fresh lime juice is another ingredient that makes it salsa for me. If you can't use lime juice for some reason, you could use lemon juice instead.
- Salt: Enhances flavors.
This is an overview of the ingredients. To see the complete list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
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🔪 Instructions
- Put plum tomatoes, serrano pepper, red onion, cilantro, garlic, lime juice, and salt in a food processor or high-speed blender.
- Pulse until desired consistency is achieved.
💭 Tips
- It's better to use the pulse setting on a food processor so that you can control how chunky the salsa is.
- If you like mild salsa you can swap out the serrano pepper for a jalapeño, or you could take out the veins and seeds of the serrano pepper. The veins and seeds are where the heat is in a pepper.
🥡 Storage
This serrano pepper salsa recipe will last up to 5 days in an airtight container in the refrigerator.
🍽 Serving
- Vegan Tofu Tacos
- Bean and Mexican Cauliflower Rice Burritos
- Vegan Taquitos with Green Chiles
- Refried Bean Quesadillas
- Tofu Enchiladas
👩🏻🍳 Recipe FAQs
Serrano peppers are hotter than a jalapeño. They are not as hot as a habanero pepper.
It depends on your spice tolerance. Serrano pepper is hotter than a jalapeño making it a great choice.
More Salsa Recipes
If you tried this Serrano Salsa Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how you like it in the 💬 comments below. I love hearing from you!
I originally posted this recipe on Jan. 22, 2015. I added new photos and text when I republished it.
📋 Recipe
Serrano Salsa
Equipment
Ingredients
- 12 ounces cherry tomatoes (about 2 cups)
- ½ a serrano pepper (1 teaspoon)
- ½ cup red onion
- ¼ cup chopped cilantro
- 1 small clove garlic minced
- 1 tablespoon lime juice (½ lime)
- Salt
Instructions
- Put ingredients in a food processor and pulse until the desired consistency is achieved.
- Store in an airtight container for up to 5 days in the fridge.
Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
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