Serrano Pepper


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.


Other names: Chili Seco, Sport Pepper
Translations: セラーノペッパー, Serrano pipirai, فلفل سيرانو, Serrano korenia, Serrano Pebre, Pepper Serrano, Serrano pepře, Papryka Serrano, Серрано перца, Serrano 님은 페퍼, Serrano मिर्च, סראנו פפר, Серрано перцю, 塞拉诺辣椒, Серано бибер, Serrano Pimienta, Serrano пипер

Physical Description

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

Colors: Unripe serranos are green. Common colors of mature serranos are green, red, brown, orange, or yellow

Tasting Notes

Flavors: crisp, bright, biting
Mouthfeel: Crisp, Crunchy
Food complements: South western and mexican cuisine
Beverage complements: Draught beer, Pale ale, Tequila, Apple cider, Hard cider, Rum
Substitutes: Jalapeno pepper, Habanero pepper, Cayenne pepper

Selecting and Buying

Choosing: Look for Serrano Peppers with smooth skin that are firm with solid coloring. Avoid peppers that are soft to the touch, bruised, have wrinkled skin or show spots of mold.
Buying: Fresh serrano peppers are widely available in the produce section of specialty markets and can be found in many supermarkets.
Procuring: Serrano pepper plants grow to between 24 – 36 inches in height, and should be planted 18 – 24 inches in full sunlight. Water occasionally, and be sure not to over water.

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.

Cleaning: Gently scrub the outside in order to remove any potential pesticides.
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.'


The biggest producers of Mexican Serrano chiles are the states of Veracruz, Tamaulipas, Nayarit, and Sinaloa.

History: The Serrano pepper originated in the mountains of northern Puebla and Hidalgo in Mexico.

The name Serrano means ‘from the mountains.’



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