Serrano Pepper
Varieties
Though not as hot as the infamous habañeros, serrano peppers deliver plenty of heat and are the easiest hot chiles to obtain. These dark green or red peppers are between 1 and 2 inches (2.5–5 cm) in length and about 1/2 inch (1.3cm) in diameter, with a slight taper and a rounded end. The larger variety, termed the Largo, can be twice this size.
Serrano chiles are extremely hot peppers that range in heat between 5,000 and 20,000 Scoville heat units. How high a chile pepper scores on the heat scale is determined by high-performance liquid chromatography measurement of how many parts per million of capsaicin it contains. (Capsaicin is the compound that gives chile peppers their fiery bite.) This figure is then converted into the historic Scoville heat units that signify how much dilution is necessary to drown out the chile’s heat. The heat level of a chile is given as a range because it varies with how and where the pepper was cultivated.
Preparation, Uses, & Tips
The seeds and membranes in chile peppers contain most of the capsaicin, the compound that lends them their mouth-searing qualities. Use caution when handling these chiles. Serranos are hot enough to easily irritate the skin on the hands and it can be painful if their juice comes in contact with the eyes. Wear thin disposable surgical gloves while working with hot chiles, and don’t touch your face until the gloves are removed.
Serrano peppers are often used to add considerable heat to salsas and sauces and can be used with or without their seeds. While they do not need to be peeled, these peppers should be roasted before adding to sauces.
Storing
Store them in a plastic bag for up to two weeks in the refrigerator. These peppers do not retain their flavor and heat after freezing.
Nutrition Highlights
Serrano pepper (raw), 1/2 cup (52.5g)
- Calories: 16.8
- Protein: 0.9g
- Carbohydrate: 3.5g
- Total Fat: 0.2g
- Fiber: 1.9g