The Serrano Chile is a popular Mexican pepper with pungent heat and a sweet, earthy flavor that quickly adds spice and color to many recipes. Serrano chiles are one of the most widely recognized chile peppers due to their popularity as a fresh pepper with bell-pepper flavor and medium heat.
Dried Serrano peppers smell of brown sugar, molasses, and smoke. Lightly toasted, they begin to smell like concentrated barbeque sauce. One of the most widely used chiles in Mexican cuisine, the Serrano is the one dried pepper you must have in order to keep a proper international pantry.
The Serrano Chile hails from the foothills of Puebla Mexico, taking its name from the Spanish word “serranias,” meaning “foothills.” While they are often compared to the jalapeño, Serrano Chiles are smaller and much hotter than their common counterpart. Like jalapeños, these chiles are one of the most commonly used ingredients in Mexican cuisine and are widely cultivated in this region for use and export.
Part of the Capsicum annuum family, these peppers have been part of the human diet in the Americas since at least 7,500 B.C. While they are now staples in many cuisines, they were not introduced to Europe and Asia until the late 1400s when they were brought to Spain and quickly traded for their variety and as a cheaper alternative to pricey peppercorns.
Red to dark brown
Ranges from 8,000 to 22,000 on the Scoville Heat Scale
- Add to sauces, stews or chilis for authentic flavor
- Their fresh, bell-pepper flavor and medium heat make them easy to use in many recipes such as chilies, sauces, and pico de gallo
- Reconstitute and dice chile into pieces and add to dish
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