We consider this to be pretty hot, a go-to condiment for fire breathers. For a milder version, remove the seeds from one or both serranos. You can even plant your own serrano crop and placing basil, squash or cucumbers near the plant helps ward off pests. Add a smoky kick to your favorite burger or use it as a dip for roasted sweet potato fries. We recommend pairing it with our classic, no frills Fresh-Ground Brisket Burger. 

Recipe by Cooking Light August 2016


Credit: Jennifer Causey; Styling: Jessie Baude

Recipe Summary

55 mins
Serves 32 (serving size: 1 tsp.)


Ingredient Checklist


Instructions Checklist
  • Place first 10 ingredients in a blender; process until smooth.

  • Heat a large saucepan over medium-high heat. Add oil to pan; swirl to coat. Add tomato mixture. Bring to a boil; cook, stirring occasionally, until reduced to 2 cups, about 10 minutes. Place cornstarch in a small bowl, and add 2 teaspoons water; stir until smooth. Add cornstarch mixture to pan; cook 1 minute or until mixture thickens, stirring constantly.

  • Cool completely. Cover and refrigerate up to 2 weeks.

Nutrition Facts

19 calories; fat 0.4g; saturated fat 0.1g; mono fat 0.3g; poly fat 0.1g; carbohydrates 4g; sodium 33mg; calcium 6mg.