They are meaty peppers and are not the best choice for drying, though it can be done. The serrano pepper originated in the Mexican states of Puebla and Hidalgo, in the mountainous regions. The name of the pepper, serrano, actually is a reference to the mountains (sierras) of those areas. Serrano peppers are perfect for salsas, sauces, relishes, garnishes, making hot sauce and more. They are usually best when roasted. I personally love serrano peppers for their delicious spicy kick, either roasted, pan cooked, or fresh as a garnish. Where a jalapeno has a nice bite to it, the serrano steps it up a nice level, and has a fresh flavor similar to the jalapeno. Roasted serrano peppers are delicious and make a welcomed addition to many a meal. They’re perfect for making so many different spicy recipes, not only for the heat and flavor, but because they’re easy to grow. They’re also commonly found in the grocery store. They grow better in warmer temperatures, above 75°F (24°C), and in soil with a pH between 7.0 and 8.5. They have a low tolerance for frost, as do most chili pepper plants. Personally, I grow serrano peppers every year and highly recommend them. The plants are always very productive, and they’re easy to grow in a simple home garden. Eventually the serrano pods stop growing and will then change color, from green to red, brown, orange or yellow. After that they will fall off of the plant and can even rot on the plant, so it is best to pick your serrano peppers while they are still green or as they begin to change color. They will snap right off of the plant quite easily with very little pull when they are ready. Sometimes I enjoy leaving the serrano pods on the plant longer, allowing them to change colors. They are slightly sweeter in flavor, and the colors can make a dish truly pop with visual interest. I characterize the flavor of fresh serranos as bright, vegetable and very green, with a nice level of heat. Roasted serrano peppers are richer, slightly smoky, earthy with good heat. Serrano peppers get their name from the fact that the area of Mexico where they are principally from - the Mexican states of Puebla and Hidalgo - are incredibly mountainous. The word “sierra” means mountain in Spanish, so “Serrano” is considered a permutation of this word. Most people consider serranos to have a “crisp” flavor, and they are very commonly used in pico de gallo. They are hotter than their more famous cousin, the Jalapeno pepper, but despite this many people enjoy eating serranos raw. They are considered to be one of the more flavorful hot peppers on the market in general, which is part of what makes them so popular. However, this might be considered spicy for some who are unaccustomed to eating spicier chili peppers and foods. Learn more about the Scoville Scale here. Dubbed the “NuMex CaJohns Serrano”, this chili pepper is a large serrano pepper selectively bred, named after John Hard, creator of CaJohns Fiery Foods. Learn More about it: NuMex CaJohns Serrano – One HUGE Serrano. Here are some of my favorite recipes that incorporate serrano peppers:
Spicy Serrano Hot Sauce Fermented Hot Sauce (with red serranos) Homemade Sriracha Hot Sauce - PERFECT for serranos! Strawberry-Serrano Fruit Leathers (Roll Ups) Smashburgers with Charred Serrano-Blue Cheese Butter Texas Chili Pico de Gallo
