Serrano is a hot Mexican chili originating in the mountainous regions of Puebla and Hidalgo, from which it takes its name meaning highland. The slim pods are smaller than a jalapeno, typically one to two inches long, and are usually eaten green though they ripen through orange to red. At roughly 10,000 to 25,000 Scoville units it is noticeably hotter than a jalapeno, with a bright, crisp flavor that shines in fresh salsas and pico de gallo. The tall plants are heavy croppers, setting dozens of pods over a long season. Because it is meaty yet small, the serrano is not usually dried and is prized above all for fresh use.
Flavor Profile
Bright, crisp and distinctly hotter than a jalapeno, with a clean grassy flavor that is excellent raw in fresh salsas.
Visual Characteristics
Slim, smooth-skinned pods one to two inches long, ripening green to orange to red, borne in abundance.
Growing Tips
A heavy cropper best used fresh; pick pods green for maximum bright heat and keep plants well watered.
Where to Buy
Sourcing information coming soon. Check local nurseries and seed banks for availability.