The stem is not eaten, and much of the heat is held in the seeds and inner flesh, which can be removed for a less-intense experience. The peel is thin and edible and is not typically removed. Use caution when preparing serrano peppers at home. Chile oil released by chopping, seeding, or even harvesting hot peppers will cause a burning sensation, especially when applied to the face.
Wear kitchen goggles and thick rubber gloves when preparing serranos and be careful not to remove them until all prep has been completed and tools and surfaces washed. Avoid touching your eyes, mouth, and the rest of your face while in contact with chiles. If you are processing or pureeing the peppers, avoid placing your face over the appliance after opening.
Hot chile peppers are used to make pepper spray, and pureeing in a closed environment can create a puff of noxious fumes when first opened. They have a "delayed fuse," meaning their heat takes a moment to fully kick in after it hits the palate. The level of heat for serranos often depends on their size smaller often means hotter , color unripe, green peppers tend to be milder , and the exposure they've had to the sun.
Serrano peppers are frequently eaten raw, either sliced or chopped, and mixed into salsas, pico de gallo, or guacamole. Cooked in dishes like soups and chilis, the pepper takes on a mellower flavor while still adding spice. Pickled serrano chiles are popular in Vietnamese and Mexican cuisine. Serrano peppers are typically available at your favorite grocery store or Mexican market at any time of the year, sold by the pound—loose or packaged.
Look for firm, plump peppers without blemishes, punctures, or wrinkles. For a slightly milder pepper, choose green, unripe serranos. For a more developed, spicier flavor, choose orange or red peppers when available. When shopping for serranos at the farmers' market, it's easy to remember their peak season: Hot peppers are ripe when the weather is at its hottest, so look for locally grown peppers in the summertime. Gardeners living in climates like the Deep South should have good luck with serrano peppers, sowing seeds directly into the vegetable garden.
Everyone else needs to start them indoors about eight weeks before transplanting them outside. Some people grow serrano peppers indoors year-round using grow lights, but it's not recommended with pets in the house.
However, fresh serranos are the stars in salsas, often in combination with fruit such as mango, pineapple or peach. Another way to experience the heat and flavor of serrano peppers is to use them to spice up a marinade for fish, meat or tofu. Seed and roast green serranos to mellow their fire slightly, then puree them with a bit of vegetable stock or other liquid.
The resulting paste can be blended into marinades to gently infuse the flavor of the pepper into whatever you are marinating without overwhelming it. You can freeze leftover pepper puree in ice cube trays, and pop one out whenever you need to add zest to a dish. Andrea DeShazo has been writing and editing lifestyle articles since She has also taught writing to community college students on the Navajo Nation in northwestern New Mexico.
DeShazo has a Master of Arts in journalism from the University of Montana, and currently writes about food and gardening from her home in the Raleigh, N. These peppers can be eaten raw or simply chopped and added to dishes as desired. While usually used fresh, you can also dry serrano peppers.
If you are looking for them in the store, they may be called balin, tipico or largo. Roasting serrano peppers is a common way to cook them. Serrano peppers can add lots of extra flavor and heat to any dishes that call for spicy peppers. Here are a few recipes that are perfect for serranos! One of the great benefits of eating a serrano pepper is that these spicy peppers are good for your health! A few of the many benefits include:. Like most peppers, the heat range on the serranos I purchase vary greatly.
The ones I get from the Supermercado are blazing hot. Thought I was putting 2 grocery store serranos in my last batch of salsa but turns out it was 2 from the Supermercado!
Holy hellfire batman. Salsa was great but just at the limit of heat I can take. Good article. Skip to primary navigation Skip to main content Skip to primary sidebar trending now: tasty mexican soups and stews! Free ebook!
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