Serrano Chile in Lemon and Oil

Serrano Chile in Lemon and Oil

Serranos en Aceite y Limón
1 / 2 cup approx.
Pati Jinich
Course: Sauce
Cuisine: Mexican
Keyword: lemon, olive oil, pati’s mexican table, serrano chiles
Author:Pati Jinich
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Serrano Chile in Lemon and Oil recipe from Pati's Mexican Table Season 5, Episode 10 “Cancún: We Meet Again”


  • 2 serrano chiles, deveined, seeds removed, and thinly sliced
  • 2 tablespoons freshly squeezed lemon juice
  • 1/4 cup olive oil
  • 1/4 teaspoon kosher or coarse sea salt

To Prepare

  • In a small bowl, add the chiles, lemon juice, olive oil and salt. Mix together and let marinate for at least 1 hour.

8 comments on “Serrano Chile in Lemon and Oil

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    1. Hi Gabrielle, you can use this chiles in tacos, tortas, sandwiches, pizzas, basically everything you want to add a bit of spice to. They are just a little delicious relish that you might like 😉

  1. I like that it’s very easy to make & l have a lot of serrano peppers from our garden. But what would this oil be used in? Any suggestions?

    1. You can use the oil to fry anything you like, for example, put a little bit on the pan and make an omelette, it will give the eggs a yummy flavor. Or add some drops when you are making a stir fry, or to top a pizza. Have fun Gin!