Our mild serrano pepper salsa is a unique take on the typical restaurant version and features fresh serrano peppers and a variety of savory spices.
Have you ever gone to a Mexican or Spanish restaurant and been amazed by their salsa? Kim and I certainly have, on multiple occasions.
Living in South Florida for the last seven years has exposed us to so many different cultures.
We have opened our eyes and our tummies to a never-ending variety of flavors. It is that mix of tastes that has inspired this recipe.
There are two restaurants in particular that we frequent on a regular basis that have amazing salsas.
One specializes in Argentinian cuisine, and the other specializes in Mexican cuisine.
Our mild serrano pepper salsa helps us to get through those nights when we just too tired to go out for dinner at either place. It’s a combination of both of the “house” recipes for salsa.
Of course, neither establishment would ever divulge their signature recipe, so we had to create this one based on taste buds alone. This offering isn’t like the traditional jarred versions at your local grocery store.
There is no added sugar, so it’s not sweet in any way. Every bite is filled with fresh flavors, and the lime juice gives it a nice kick.
We used serrano peppers because of their mild earthy tones. The added garlic and onion powders enhance what the fresh ingredients bring to the table.
You may have noticed I didn’t add a lot of cilantro to the salsa.
That is purely preference-based because cilantro takes like dish soap to me. If you were wondering how I would know what dish soap tastes like, well I don’t know for sure.
With that being said, if you have ever hand washed dishes before then you know how dirty dishwater smells. Well, that smell is exactly how cilantro tastes to me.
After a little research, Kim discovered, that I wasn’t the only person in the world that had that “issue” with cilantro. It turns out; it might be a genetic predisposition.
If you’re curious, take a look on the internet. What you find will be interesting.
I suppose we should get started on the recipe now. I should not have gotten sidetracked. Let me wish you a long healthy life, love everlasting, and belly full of incredible eats!
Making this recipe is as about as easy as it gets. First, wash and prep your fresh vegetables.
Unless you have a high-quality food processor or blender, then you will want to quarter your tomatoes and onions. Next, skin your garlic and slice the serrano peppers lengthwise.
If you’re like me and overly spicy foods hurt, then remove the seeds. On the other hand, if you love the heat, then leave the seeds intact.
After the peppers are prepped, juice one fresh lime to get all that tart juice.
Once everything is ready, combine all the ingredients in your food processor or blender and pulse the salsa until you get the consistency you want.
Last, remove the salsa from the processor and transfer it to a serving dish. You can serve it with gluten-free chips or use it as a condiment on your favorite foods.
It is gluten-free, dairy-free, vegan, and vegetarian, so go wild!
- 4 Large Tomatoes, Vine ripened
- 3 Medium Serrano Peppers, Seeds removed
- 2 Small White Onions
- 2 Large Garlic Cloves
- 1 Tablespoon Fresh Cilantro
- 3/4 Teaspoon Salt
- 1/2 Teaspoon Black Pepper
- 1/2 Teaspoon Smoked Paprika
- 1/2 Teaspoon Chili Powder
- 1/2 Teaspoon Garlic Powder
- 1/2 Teaspoon Onion Powder
- 1/2 Teaspoon Ground Cumin
- 3 Tablespoon Fresh Lime Juice
- Wash the tomatoes and peppers with warm water to clean them.
- Take one medium lime and juice it to obtain the fresh lime juice.
- Slice the peppers lengthwise and remove the seeds. If you desire a hotter salsa, you can leave the seeds intact.
- Slice the tomatoes into quarters and clean the garlic by removing its outer skin. Go ahead clean the outer skins off the onions and cut them as well.
- Combine all the ingredients in a food processor or blender. Pulse the salsa until the desired consistency has been reached.
- Remove the salsa from the processor and transfer it to a serving bowl. Serve with chips or use a condiment for your favorite dish.
Serve this salsa with gluten-free chips for a healthy snack. This recipe is dairy free, gluten free, vegan, and vegetarian. It will hold in your refrigerator for up to 3 days in a sealed container.
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Serving Size:1 grams
Amount Per Serving: Calories: 29Unsaturated Fat: 0gSodium: 226mgCarbohydrates: 6gFiber: 1gSugar: 3gProtein: 1g