Serrano Pepper

Spice

The Serrano Pepper is a slender, vibrant chili known for its bright heat and crisp flavor, often described as a spicier cousin of the Jalapeño. Popular in fresh salsas, sauces, and pickled condiments, the Serrano adds a sharp, clean spice that enhances dishes without overpowering them.

Quick Facts:

Type: Fruit (botanically) / Vegetable (culinarily)

Scientific name: Capsicum annuum

Variety: Serrano

Color range: Green → orange → red (as it ripens)

Average Scoville Heat Units (SHU): 10,000 – 25,000

Origin: Mountain regions of Puebla and Hidalgo, Mexico

Flavor & Heat Profile:

Flavor: Bright, grassy, and slightly tangy

Heat: Medium to hot — sharper than Jalapeño but below Cayenne

Texture: Crisp and juicy when fresh, with thin skin

Culinary Uses:

Fresh: Commonly diced in salsa fresca or pico de gallo

Roasted: Adds depth to sauces and marinades

Pickled: Excellent for tacos, sandwiches, and rice bowls

Blended: Used in hot sauces for a fresh, green chili flavor

Dried: Becomes chile seco de serrano — used in stews and soups

Nutritional Highlights:

High in vitamin C, vitamin A, and capsaicin

Boosts metabolism and immune health

Naturally fat-free, low-calorie, and antioxidant-rich

Farming & Growth Notes:

Region: Reedley, CA (Parlier Lions Club exhibit)

Growing season: 80–100 days

Plant type: Bushy, produces high yields of 2–4 inch pods

Climate: Prefers warm, dry conditions with full sunlight

Yield: Abundant — each plant can produce 50+ peppers per season