The serrano is a Mexican chilli hotter than the jalapeño, eaten mostly fresh – above all in pico de gallo. Its name means “from the mountains”.
| Species | Capsicum annuum |
|---|---|
| Heat | 10,000–25,000 SHU (University of Florida); other sources 5,000–15,000 or 10,000–20,000 SHU |
| Origin | mountains of northern Puebla and Hidalgo, Mexico |
| Fruit | bluntly pointed, 1–4 in (2.5–10 cm) long, about ½ in (1.3 cm) wide |
| Uses | fresh salsas, especially pico de gallo |
Name and origin
In Spanish, serrano means “from the mountains” (from sierra). According to chile expert Dave DeWitt, the pepper was first grown in the mountains of northern Puebla and Hidalgo in Mexico.
Heat
The University of Florida gives 10,000–25,000 SHU – several times hotter than a jalapeño. Figures vary: North Dakota State University says 5,000–15,000 SHU, DeWitt 10,000–20,000 SHU. NMSU’s Chile Pepper Institute describes its NuMex CaJohn’s Serrano as medium hot to hot. See the Scoville scale for comparisons.
Fruit
The pods grow erect or pendant, bluntly pointed, 2.5–10 cm long and about 1.3 cm wide. NMSU calls its NuMex CaJohn’s Jumbo Serrano, at about 4 × 1 in, “big for a serrano”.
In the kitchen
According to DeWitt, about 90 percent of the crop is used fresh, most often in pico de gallo-type salsas – in NMSU’s recipe, diced tomatoes, onions, cilantro, serranos and lime juice.
Related
Jalapeño · Poblano and ancho · Cayenne · Scoville scale
Sources
- UF/IFAS Gardening Solutions: Peppers by Scoville units
- NDSU Extension: From the Garden to the Table: Salsa!
- DeWitt D. (2008), Fiery Foods & BBQ Central: article on the serrano
- NMSU Chile Pepper Institute: NuMex CaJohn’s Serrano (recipe card)