Peppers Chile Serrano

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ORGANIC Peppers Chile Serrano

Serrano peppers are a serious, though less known, competitor to jalapeño and habanero peppers. They are all collectively referred to as chili peppers, in other words spicy.

Green Serrano chile peppers are slender, straight to slightly curved pods, averaging 2 to 10 centimeters in length and 1 to 2 centimeters in diameter, and have a uniform, conical shape that tapers to a rounded point on the non-stem end. The skin is glossy, smooth, and firm, appearing dark green when young. If allowed to ripen fully, the skin will mature into a dark red. Underneath the thin skin, the flesh is crisp, thick, pale green, and aqueous, encasing a central cavity filled with membranes and small, round, and flat, cream-colored seeds. Fresh Green Serrano chile peppers have a bright, grassy, and acidic flavor followed by a sharp, pungent heat. When cooked, the peppers develop an earthy, smoky flavor with green undertones.

Serrano pepper is the second most used pepper in Mexican cuisine. Most often it is eaten raw, as a tasty and decorative addition to dishes or an ingredient in salads and salsa dips. However, it is also sometimes added to large-ingredient fried dishes based on meat or rice, and then it is especially eagerly combined with onion and garlic. In addition, it is often marinated, alone or with other vegetables, and used to flavor oils and prepare spicy sauces.

Connoisseurs claim that serrano peppers taste best after baking - then they acquire a slightly smoked, balanced aroma that goes well with bread or meats. They are also a valued addition to hamburgers and other fast-food dishes.

Like any other pepper, serrano pepper is a very low-calorie vegetable, rich in fiber and vitamins - primarily vitamin B6 and C, but also vitamins A, K and other B vitamins. Minerals are worth mentioning about small amounts of potassium, magnesium and iron.


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