Serrano Peppers are a type of chilies that trace its origins from the Mexican mountainous regions of Puebla and Hidalgo.
Serrano Peppers are smaller and hotter than Jalapeno, they have thin walls, and a thick flesh. They do not need to be charred or peeled before using. Just slice the peppers and add them to your salsa.
Serrano Peppers are hot and has a scoville rating of 10,000 and 20,000.
Serrano peppers are shaped like an elongated cylinder, with a blunt end. They average roughly 2 1/4" in length, and 1/2" in diameter
Selecting and Buying
Preparation and Use
Serrano peppers do not require charring or peeling before use in salsas and salads. Just slice and add to the recipe.
For most sauces, serrano peppers should be roasted before adding to the recipe, though they do not require peeling.
Serrano peppers can also be pickled, creating a dish known as "Sport Peppers"
When slicing and handling hot peppers, you may wish to wear thin plastic and latex gloves to prevent skin irritation.
Slice off the top, removing the stem. If you desire, you may slice the peppers in half lengthwise and remove the seeds with a sharp knive. You may wish to wear thin plastic or latex gloves when slicing and cleaning hot peppers, as the juices may irritate the skin.
Conserving and Storing
Store in a plastic bag for up to two weeks in a refrigerator. Serrano peppers should never be frozen, as they do not retain their flavor and heat after thawing.
Dried serranos are known as 'chili seco.'
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