General InformationÂ
Both the green and red serranos have a very powerful, biting heat. This chile is one of the hottest you can find on a regular basis. Great in salsa, sauces, and also pickled or roasted. This is a hot-very hot chile.
Red Serrano chile peppers can be used interchangeably in recipes that call for Green Serranos. Add fresh or roasted Red Serrano to pico de gallo, sauces, guacamole, tamales, dips or anything else that can take some heat. The Red Serrano is a classic ingredient in both Mexican and Southwestern cuisine. Chopped fresh or roasted they can be added to cornbread, tamales, cheese soufflés and pasta dough. Their thick flesh makes them ideal for roasting or smoking, a process which will enhance their flavor.
History
The Serrano pepper is thought to have originated in the mountainous region of northern Puebla and Hidalgo, Mexico. Today the majority of Serrano production comes from Mexico with the states of Sinaloa, Veracruz, Nayarit and Tamaulipas contributing the bulk of supply at approximately 180,000 tons of pods a year. The United States, specifically in the southwest, a modest supply of peppers is contributed. In the commercial market typically Serranos are utilized fresh in their green and immature stage though a small amount are utilized when fully mature and red. Not commonly found in markets the Red Serrano can be found when in season at farmers markets and specialty grocers in and around pepper growing regions.
