Creamy Serrano Garlic Sauce
Creamy Serrano Garlic Sauce is a creamy, garlicky, and spicy sauce you'll want to put on EVERYTHING! It's perfect on tacos, sandwiches, salads, fries, and more!
Equipment
- skillet
- blender or small food processor
- funnel (optional)
Ingredients
- 1 tablespoon vegetable/olive/avocado oil
- 4 ounces serrano peppers (about 6), stems removed
- 4-6 garlic cloves
- 1 cup mayo
- 1 cup sour cream or plain Greek yogurt (see notes below)
- 1 tablespoon white vinegar
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
Instructions
- Heat skillet to medium/medium-high. Add oil to your skillet and then the serrano peppers. Cook for 8-10 minutes, turning frequently so all sides of the chile peppers have blistered (be careful of popping oil), then add the garlic. Cook for a minute, turn the garlic cloves over and cook for 1 more minute.
- Add the blistered serranos (I don't remove the skins), garlic, and oil from the pan to a blender or small food processor along with the mayo, plain Greek yogurt, white vinegar, salt & pepper. Blend until smooth and there are are no chunks.
- Transfer the sauce to a bowl for serving or containers for storing in the fridge and enjoy!
Notes
- I have made this sauce with plain Greek yogurt and again with sour cream. Both are delicious, but the sour cream makes it thinner and the Greek yogurt makes it thicker.
- Store the sauce in an air-tight container like a squeeze bottle or Mason jar and use within a week.
Tried this recipe?Let us know how it was!