Creamy Serrano Salsa
Creamy Serrano Salsa
Ingredients
For the Creamy Serrano Salsa
- 5 serrano peppers
- 1 onion, medium, cut into wedges
- 1/2 cup olive oil, plus more as needed for blending
- 5 garlic cloves
- 1 bunch cilantro, stems removed
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 tablespoons lime juice, freshly squeezed
- 1/2 cup mayonnaise
Instructions
- 1
Heat the olive oil in a large skillet or pan over medium-high heat until shimmering. Ensure there is enough oil to generously coat the bottom of the pan.
⏱️ 2 min•🌡️ 375
- 2
Add the serrano peppers and onion wedges to the hot oil. Fry for approximately 8 minutes, turning occasionally, until they are perfectly charred and softened.
⏱️ 8 min•🌡️ 375
- 3
Using a slotted spoon, carefully remove the charred peppers and onion from the pan and set them aside. Leave the remaining olive oil in the pan.
⏱️ 1 min
- 4
Add the garlic cloves to the same oil in the pan. Fry for 2 to 3 minutes, stirring frequently, until they are lightly browned and fragrant.
⏱️ 3 min•🌡️ 375
- 5
Transfer the fried serrano peppers, onion, and garlic to a food processor or high-speed blender.
⏱️ 1 min
- 6
Add the cilantro, kosher salt, black pepper, freshly squeezed lime juice, and mayonnaise to the food processor with the fried vegetables.
⏱️ 1 min
- 7
Begin blending the ingredients. While blending, slowly drizzle in the reserved olive oil from frying the vegetables until the salsa reaches a creamy, smooth consistency. Add a little extra olive oil if needed to achieve desired creaminess.
⏱️ 3 min
- 8
Stop the food processor and scrape down the sides as needed to ensure all ingredients are thoroughly blended and no large pieces remain.
⏱️ 1 min
- 9
Taste and adjust seasoning if necessary. The salsa is now ready to be served. Enjoy with tortilla chips, as a topping for tacos, or as a dip for grilled meats.
Kitchen Tools
Nutrition Facts (per serving)
Creamy Serrano Salsa
Ingredients
For the Creamy Serrano Salsa
- 5 serrano peppers
- 1 onion, medium, cut into wedges
- 1/2 cup olive oil, plus more as needed for blending
- 5 garlic cloves
- 1 bunch cilantro, stems removed
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 tablespoons lime juice, freshly squeezed
- 1/2 cup mayonnaise
Instructions
- 1
Heat the olive oil in a large skillet or pan over medium-high heat until shimmering. Ensure there is enough oil to generously coat the bottom of the pan.
⏱️ 2 min•🌡️ 375 - 2
Add the serrano peppers and onion wedges to the hot oil. Fry for approximately 8 minutes, turning occasionally, until they are perfectly charred and softened.
⏱️ 8 min•🌡️ 375 - 3
Using a slotted spoon, carefully remove the charred peppers and onion from the pan and set them aside. Leave the remaining olive oil in the pan.
⏱️ 1 min - 4
Add the garlic cloves to the same oil in the pan. Fry for 2 to 3 minutes, stirring frequently, until they are lightly browned and fragrant.
⏱️ 3 min•🌡️ 375 - 5
Transfer the fried serrano peppers, onion, and garlic to a food processor or high-speed blender.
⏱️ 1 min - 6
Add the cilantro, kosher salt, black pepper, freshly squeezed lime juice, and mayonnaise to the food processor with the fried vegetables.
⏱️ 1 min - 7
Begin blending the ingredients. While blending, slowly drizzle in the reserved olive oil from frying the vegetables until the salsa reaches a creamy, smooth consistency. Add a little extra olive oil if needed to achieve desired creaminess.
⏱️ 3 min - 8
Stop the food processor and scrape down the sides as needed to ensure all ingredients are thoroughly blended and no large pieces remain.
⏱️ 1 min - 9
Taste and adjust seasoning if necessary. The salsa is now ready to be served. Enjoy with tortilla chips, as a topping for tacos, or as a dip for grilled meats.