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.