Serrano Pepper

Capsicum annuum
Serrano peppers at a wholesale Mexican company in Queens New York on August 22, 08.

Serrano peppers at a wholesale Mexican company in Queens, New York on August 22, 08.

Introduction

Serranos are the second most common pepper in Mexico after jalapeños. Serranos are used often fresh, but are also canned as “serranos en escabeche” (packed in vinegar, onions, carrots and herbs) which is used as a popular relish that is sometimes added to sauces. For fresh or cooked sauces, it is used either raw or grilled, chopped, or ground with other ingredients. The seeds are not removed.

They have moderate pungency, ranging from 15,000 to 30,0000 Scoville units.

Serrano peppers for sale at a market in Dallas Texas in 2004.

Production

For information on production and management of serranos, refer to the New England Vegetable Management Guide and click on "pepper".

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