Serrano
The serrano is a Capsicum annuum chili from the mountainous regions of Puebla and Hidalgo in Mexico; its name refers to the sierras, or highlands, where it originated. Hotter than the jalapeno but milder than the habanero, it usually falls between 10,000 and 25,000 Scoville Heat Units, delivering a sharp, immediate bite. Slender and thin-walled, the serrano is a staple of Mexican kitchens and is prized for being eaten raw. Its crisp, bright, grassy flavor makes it ideal for fresh salsas, pico de gallo, and especially salsa verde, where it is a common step up in heat from the jalapeno. As the pods ripen from green to red they lose some grassiness and take on a smokier, sweeter depth. Because the walls are thin, serranos do not need charring or peeling like meatier chilies and blend smoothly into sauces and guacamole.
The serrano is a Capsicum annuum chili from the mountainous regions of Puebla and Hidalgo in Mexico; its name refers to the sierras, or highlands, where it originated. Hotter than the jalapeno but milder than the habanero, it usually falls between 10,000 and 25,000 Scoville Heat Units, delivering a sharp, immediate bite. Slender and thin-walled, the serrano is a staple of Mexican kitchens and is prized for being eaten raw. Its crisp, bright, grassy flavor makes it ideal for fresh salsas, pico de gallo, and especially salsa verde, where it is a common step up in heat from the jalapeno. As the pods ripen from green to red they lose some grassiness and take on a smokier, sweeter depth. Because the walls are thin, serranos do not need charring or peeling like meatier chilies and blend smoothly into sauces and guacamole.
