Serrano Salsa Recipe

Name: Serrano Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 4 teaspoons seeded and minced serrano chilies; 5 teaspoons fresh minced garlic; 2 1/2 cups chopped vidalia onions or 2 1/2 cups Spanish onions; 1 1/4 cups diced yellow peppers; 5 tablespoons no-added-salt tomato paste; 1 teaspoon dark brown sugar; 1 1/2 tablespoons chopped fresh oregano; 3 tablespoons fresh coriander (cilantro); 2 1/2 cups fresh tomatoes, peeled,seeded and medium chopped; 2 tablespoons cider vinegar; 1 teaspoon freshly ground black pepper; 3 teaspoons kosher salt; 1 (3 ounce) jar small capers, drained (optional)

Servings: persons

3 tablespoons olive oil
4 teaspoons seeded and minced serrano chilies
5 teaspoons fresh minced garlic
2 1/2 cups chopped vidalia onions or 2 1/2 cups Spanish onions
1 1/4 cups diced yellow peppers
5 tablespoons no-added-salt tomato paste
1 teaspoon dark brown sugar
1 1/2 tablespoons chopped fresh oregano
3 tablespoons fresh coriander (cilantro)
2 1/2 cups fresh tomatoes, peeled,seeded and medium chopped
2 tablespoons cider vinegar
1 teaspoon freshly ground black pepper
3 teaspoons kosher salt
1 (3 ounce) jar small capers, drained (optional)

1
Add olive oil to a medium-sized saute pan.
2
Place over medium-high heat.
3
When oil is hot, stir in Serrano chilies and garlic.
4
Saute for about 1 minute, stirring often so garlic does not burn.
5
Add onion and saute for 1 to 2 minutes.
6
Add yellow pepper, saute for 1 minute.
7
Stir in tomato paste, brown sugar, oregano and coriander; cook for 1 minute.
8
Add tomatoes, vinegar, salt, pepper and capers.
9
Turn up heat to high and bring sauce to slight boil; remove from heat immediately.
10
The vegetables should retain crispness.
11
Chill thoroughly before serving.

244

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 tablespoons olive oil, 4 teaspoons seeded and minced serrano chilies, 5 teaspoons fresh minced garlic, 2 1/2 cups chopped vidalia onions or 2 1/2 cups Spanish onions, and more.

Yes, Serrano Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Serrano Salsa

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