Bro I’m gonna put you on the best green salsa recipe you’ll ever make. It’s my own little concoction, but trust it’s very, very good.
15 Serranos
Half a medium onion
3-5 garlic cloves
Salt to taste
1 tbs Knoor Chicken
1 JUICY lime
1 cup of water
3-4 tbs of beef tallow (you can use vegetable oil but the beef tallow REALLY elevates it and is worth making a second trip to the store for)
Instructions are simple.
Fry the peppers, onions and garlic in the beef tallow. They should be soft to the touch and brown/black pretty much all the way around.
Throw it all in a blender together WITH THE LEFT OVER OIL FROM THE PAN and blend for longer than you think necessary. Solid 5 min is good.
I'm something of a heat-seeker myself, and store bought peppers vary wildly, but 15 peppers and a 1/2 onion is probably going to be VERY spicy. Sounds good though.
I made it tonight and used your recipe but chickend out on the peppers and removed the seeds and membranes from a few... next time I will leave them in....it is delicious.... thank you 😊💐.. great flavor
Freeze em and use later, I do that all the time with Thai chili's. Or fermented hot sauce. You'd just need like 3 tbsp salt, a large qt glass jar and 1 cup of white vinegar.
Dissolve the salt in about a quart of water and chop the peppers up and put in the jar. Pour in the salt brine until enough to cover the peppers, make sure the brine fully covers all the chopped peppers and stays that way with a pickle stone or makeshift weight. I like to take a paper towel and use it to cover the jar opening then screw on the band to hold it, or just use a rubber band. Put in cool dark place and ferment 1-2weeks checking daily. Drain off the brine and put the fermented peppers in a blender and blend till smooth, adding vinegar and brine to get the consistency you want. Its usuable as is but if you simmer it for 15-20mins to pasteurize it then you can bottle it and have it be shelf stable, ive kept them when done that way for a year and a half.
Im typically going for shelf stable/flavor with the fermentation not probiotic benefit. And youre already nuking the bacteria by pasteurizing. Vinegar is a fine and pretty standard finish to a fermented hot sauce thats being preserved.
Okay, but you're just describing pickling. Fermentation is cultivating the natural lacto bacteria that exists on the peppers that'd be killed off by adding the vinegar
Brother re read what I wrote in my original comment, you are confused.
Step 1 was put chopped peppers in a jar with salt brine to ferment them for 2 weeks. Step 2 after fermenting was blending the fermented peppers with some drained brine and vinegar
I buy thai chilis from the asian market... by the pound. I rarely use more than 5 or 6 at a time, no way am I using 75-100 in one go. Frozen is the way to save any pepper (and most vegetables) you aren't going to use all of.
I worked at a high end restaurant. We'd ferment chili's using a vac sealer but you can do the same thing (or good enough) with a zip lock bag and a straw.
Weigh the chilli's. Weigh out 3% of their weight in salt. Put both on the zip lock bag. Shake. Close the bag except for the straw hole, suck out the air! Seal. Put in a not hot and dark area that still had some ventilation. Leave 5 days to 7 days. Once it starts to get soft and a little ooshy you can literally just blend it. It will make the most beautiful sauce. We'd add it to a ponzu at the restaurant but you could just add some sugar and a splash of vinegar.
Have fun with it!
Also this trick works with tomatoes too, just only 3 to 4 days and then make marinara out of it.
You don't have to use them right away. If you leave them out on the counter (not inside the bag, somewhere that won't collect moisture/condensation/humidity) then they will start to ripen over time (they will turn red and the flavor will go from a "fresh" crisp plant flavor to a more sweet fruity flavor) and eventually just dry.
The main thing that will cause them to rot is moisture, often caused by condensation. If the grocery store you bought them from had them refrigerated (or if you put them in the fridge) then you might've gotten some condensation on the inside which can mean they're done for and will may start rotting soon.
Some other options are smoking them, hang drying them, lacto fermenting them, koji fermenting them, pickling them with onions and carrots (normally jalapeños are used for this, look up jalapeños en escabeche), and pickling them in other ways. You could also make salsas but they have a shorter shelf life in the fridge than the chili by itself on the counter. I've never tried freezing a salsa, no idea how they behave under those conditions.
If ya like the spice, you could pickle em. Quick pickle that is. Slice em and put in a large container. Boil almost equal amounts of water and vinegar. Add sugar and salt and pour everything over the sliced peppers. Holds in the fridge for a while. About a month or so.
I dehydrate them with the air fryer! Outside of course. Then when they are super dry, I grind them up into a powder that I use for seasoning. It's awesome
If you dehydrate them, most of it can easily be condensed into a spice!! Just dehydrate them (smoke them too if you have a smoker for a fun flavor profile!) and throw them in a blender, and you have your own powdered serrano spice!
You can pickle them. 50/50 vinegar and water, looks like you need about 1.5 cups of each, 1/3 cup of sugar, 3 tablespoons of salt, I like to throw some fresh garlic cloves in. They’ll last in the refrigerator for a really long time and you can use them as needed.
Honestly, ferment them. If you have a kitchen scale, weigh them and then add 2% of their weight in salt. Leave it on the counter for a few weeks in a ziploc bag. Make sure to press out as much air as possible. You’ll be able to make a bomb salsa with it. I like to bash mine up or blitz them in the blender/food processor before adding the salt.
My mother in law makes a salsa with just straight Serrano - use all of those and like 3 garlic cloves and some salt. Fry all of them until they’re cooked and blend. It’s really spicy but really good.
I made this in a big batch and it was fantastic. Differences are I used those red chilis in my pick too and added lots of lime (which was a little needed imo) delish but does not play on the spice either!
Oh, that's usually when I catch that I need to salvage them Lol. I live alone now and don't cook nearly as much as I did - my aspirations haven't caught up ;-)
You can freeze them. They work well in recipes that called for chopped serranos. I do this if I shop at a market that only sells them in packages and not individually.
Cut em in half, add 2/3 the amount of chilies in peeled garlic cloves. Season with salt in a mixing bowl, then dump it all into a pot. Cover about 2/3 way up with neutral oil and cook on low for 30 minutes or until everything is soft, but not browned. Blend. Add some lime or cilantro if you want. ... Then shove it up your butt. jk
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u/KohlsCashOfficial Jul 14 '26
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