Capsicum annuum L.
Scollville Scale: 10,000-23,000
Serrano chile (chilli) is a small green slightly pointed pepper with a rounded stem end. It looks like a Jalapeño but is slightly smaller (about 1-2 (-4) inches (1.5-5 (-10cm) long and ½ inch (1.3cm) wide. The name Serrano means “from the mountains” (sierras).
Serrano is the second most common pepper in Mexico after jalapeño. (word crops.org) It’s said to be about 5 times hotter than the jalapeño pepper. (arizona.edu). It has a very hot savoury flavour. (Food Lover’s Companion)
The peppers are harvested green and typically used fresh because they are fleshy and meaty and do not dry very well. Ripe serranos can be be yellow, brown, orange to red in colour
Culinary Use of Serrano Peppers
Serrano pepper is mostly eaten fresh but is also available canned as “serranos en escabeche” (packed in vinegar, onions, carrots and herbs). The canned product is used as a relish. (word crops.org) It’s also available pickled or packed in oil. (Food Lover’s Companion)
The pepper is best eaten raw or roasted/grilled or ground whole with other ingredients. The seeds are not usually removed.
They are used to make: Pico de Gallo, Salsa, relish and for garnish. They give it a sharp flavour.
Nutrition of Serrano Pepper
Has a notable amount of vitamin C.
Origin: Mexico, mountainous regions of the Mexican states of Puebla and Hidalgo.
Plant: shrub 0.5 -1.5 (- m [1.5- 5) and up to7) ft in green house.
Climate: warm temperatures of 24 (75F).
The larger variety, termed the Largo, can be twice this size. (arizona edu)