Serrano Pepper

Summary:
Serrano peppers are smaller than jalapeños but pack more heat. They have a bright, crisp flavor, often used fresh to add spice to salsas and dishes.

Region of Origin:
Native to the mountainous regions of Mexico, especially Puebla and Hidalgo.

Spice Level:
3,500 – 10,000 SHU

Flavor Profile:
Serranos have a bright, crisp taste with a sharper, more intense heat than jalapeños.

Common Cultivars:

Serrano Tampiqueño
Serrano Huasteco

Culinary Uses:
Used in fresh salsas, guacamole, and ceviche. They can also be grilled, roasted, or used to spice up soups and stews.

Health Benefits:
Rich in vitamins A and C, promoting immune health and good vision.

Growing Conditions:
Require warm temperatures (70°F to 85°F) and well-drained soil with full sun exposure.

Preservation and Storage Tips:
Refrigerate fresh serranos for up to one week. They can also be pickled, dried, or frozen.

Substitutes:
Use jalapeños for less heat or cayenne for a spicier kick.

Popular Dishes or Recipes:

Fresh Salsa Verde
Spicy Ceviche
Serrano Hot Sauce

Historical and Cultural Significance:
Staple in Mexican cuisine, valued for their heat and flavor.

Pairings:
Pair well with tomatoes, avocados, cilantro, and lime.

Warnings or Precautions:
Wear gloves when handling large quantities, as the heat can irritate the skin.

Scoville Rating Comparisons:
Hotter than jalapeños but milder than cayenne.