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Ramps
The wild ramp, AKA wild leek, botanical name Allium tricoccum, is a flowering perennial plant that grows in clusters. It is a member of the Allium family along with onions and leeks
Calamondin Limes
The Calamondin lime is a cross between a sour, loose skinned mandarin and a kumquat, therefore technically making it an orangequat.
Salanova® Lettuces
Salanova® lettuce is a full-sized variety developed for the baby lettuce market. Botanically these varieties are scientifically known as Lactuca sativa.
Grower
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.
Green Serrano chile peppers are available year-round with a peak season in the summer through fall.
Green Serrano chile peppers, botanically classified as Capsicum annuum, are young, moderately hot pods that belong to the Solanaceae or nightshade family. The green peppers are harvested early in their immature state to capture a sharp, grassy flavor with some heat, averaging 10,000-25,000 SHU on the Scoville scale. The name Serrano is a derivation of the word sierra to mean “from the mountains” in Spanish and refers to the mountainous region where the pepper was first cultivated, located in the Mexican states of Puebla and Hidalgo. Green Serrano chile peppers are one of the most utilized peppers in Mexican cuisine, and there are many different varieties developed over time that fall under the general Serrano name. Green Serrano chile peppers have also become a highly exported pepper to the United States, with Mexico producing over 180,000 pods a year, mainly for fresh consumption and some commercial processing.
Green Serrano chile peppers are an excellent source of vitamins A and C, which are antioxidants that can help boost the immune system, repair cell damage, and increase collagen production within the body. The peppers are also a good source of vitamin B6 and contain some copper, fiber, folate, potassium, and manganese.
Green Serrano chile peppers are best suited for both raw and cooked applications such as boiling, baking, roasting, frying, and sautéing. When raw, the peppers can be consumed fresh, out-of-hand as a spicy snack, sliced and tossed into salads, minced into marinades for cooked meats, or chopped and mixed into guacamole, pico de gallo, salsa verde, and chutney. Green Serrano chile peppers can also be baked into enchiladas, bread, or casseroles, roasted and layered on burgers and sandwiches, infused into oils, tossed into soups, chilis, and stews, or lightly cooked into pasta and egg dishes. In addition to cooked applications, Green Serrano chile peppers can be stirred into cocktails or pickled for extended use. The peppers can also be used as a substitute for jalapenos in recipes if more spice is desired. Green Serrano chile peppers pair well with tomatillos, avocadoes, onions, tomatoes, corn, herbs such as cilantro and oregano, cream-based sauces, cheeses such as cotija and feta, and tequila-based cocktails. The fresh peppers will keep 1-2 weeks when stored whole and unwashed in a paper or plastic bag in the crisper drawer of the refrigerator.
Throughout Mexico, there are over sixty-four varieties of chile peppers that are cultivated and used in regional cuisine. Despite the country’s diversity, jalapeno and Serrano chile peppers have steadily remained as two of the most popular cultivars. Both peppers are well-known for their use in chiles en escabeche, which are pickled chile peppers preserved in vinegar with carrots and onions. The practice of preserving the peppers in vinegar can be traced back to the Ottoman Empire, where they would also traditionally pickle meats and other vegetables. This practice was transferred to other cultures over many years, eventually reaching the Moors who lived in Spain, and when the Spanish colonized the New World, they used their pickling knowledge to preserve the abundant pepper harvest. In the modern-day, Serrano en escabeche is used throughout Mexico as a table condiment and is spread over eggs, sandwiches, soups, grilled meats, rice, guacamole, and tacos, or it can be blended as a base flavoring in sauces.
Serrano chile peppers are native to the mountainous regions of northern Puebla and Hidalgo, which are states within Mexico, and have been cultivated since ancient times. Today the majority of the Green Serrano chile pepper production comes from the Mexican states of Sinaloa, Veracruz, Nayarit, and Tamaulipas, and the peppers are highly exported to the United States and into Central and South America. Green Serrano chile peppers are also grown on a smaller scale in the southwestern United States through farms and in home gardens and are found at local supermarkets, specialty grocers, and farmer’s markets.
Restaurants currently purchasing this product as an ingredient for their menu.
the other 130...
Recipes that include Green Serrano Chile Peppers. One
is
easiest, three is harder.
People have shared Green Serrano Chile Peppers using the Specialty Produce app for iPhone and Android.
| Triple A Produce, Inc. |
Description/Taste
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.
Seasons/Availability
Green Serrano chile peppers are available year-round with a peak season in the summer through fall.
Current Facts
Green Serrano chile peppers, botanically classified as Capsicum annuum, are young, moderately hot pods that belong to the Solanaceae or nightshade family. The green peppers are harvested early in their immature state to capture a sharp, grassy flavor with some heat, averaging 10,000-25,000 SHU on the Scoville scale. The name Serrano is a derivation of the word sierra to mean “from the mountains” in Spanish and refers to the mountainous region where the pepper was first cultivated, located in the Mexican states of Puebla and Hidalgo. Green Serrano chile peppers are one of the most utilized peppers in Mexican cuisine, and there are many different varieties developed over time that fall under the general Serrano name. Green Serrano chile peppers have also become a highly exported pepper to the United States, with Mexico producing over 180,000 pods a year, mainly for fresh consumption and some commercial processing.
Nutritional Value
Green Serrano chile peppers are an excellent source of vitamins A and C, which are antioxidants that can help boost the immune system, repair cell damage, and increase collagen production within the body. The peppers are also a good source of vitamin B6 and contain some copper, fiber, folate, potassium, and manganese.
Applications
Green Serrano chile peppers are best suited for both raw and cooked applications such as boiling, baking, roasting, frying, and sautéing. When raw, the peppers can be consumed fresh, out-of-hand as a spicy snack, sliced and tossed into salads, minced into marinades for cooked meats, or chopped and mixed into guacamole, pico de gallo, salsa verde, and chutney. Green Serrano chile peppers can also be baked into enchiladas, bread, or casseroles, roasted and layered on burgers and sandwiches, infused into oils, tossed into soups, chilis, and stews, or lightly cooked into pasta and egg dishes. In addition to cooked applications, Green Serrano chile peppers can be stirred into cocktails or pickled for extended use. The peppers can also be used as a substitute for jalapenos in recipes if more spice is desired. Green Serrano chile peppers pair well with tomatillos, avocadoes, onions, tomatoes, corn, herbs such as cilantro and oregano, cream-based sauces, cheeses such as cotija and feta, and tequila-based cocktails. The fresh peppers will keep 1-2 weeks when stored whole and unwashed in a paper or plastic bag in the crisper drawer of the refrigerator.
Ethnic/Cultural Info
Throughout Mexico, there are over sixty-four varieties of chile peppers that are cultivated and used in regional cuisine. Despite the country’s diversity, jalapeno and Serrano chile peppers have steadily remained as two of the most popular cultivars. Both peppers are well-known for their use in chiles en escabeche, which are pickled chile peppers preserved in vinegar with carrots and onions. The practice of preserving the peppers in vinegar can be traced back to the Ottoman Empire, where they would also traditionally pickle meats and other vegetables. This practice was transferred to other cultures over many years, eventually reaching the Moors who lived in Spain, and when the Spanish colonized the New World, they used their pickling knowledge to preserve the abundant pepper harvest. In the modern-day, Serrano en escabeche is used throughout Mexico as a table condiment and is spread over eggs, sandwiches, soups, grilled meats, rice, guacamole, and tacos, or it can be blended as a base flavoring in sauces.
Geography/History
Serrano chile peppers are native to the mountainous regions of northern Puebla and Hidalgo, which are states within Mexico, and have been cultivated since ancient times. Today the majority of the Green Serrano chile pepper production comes from the Mexican states of Sinaloa, Veracruz, Nayarit, and Tamaulipas, and the peppers are highly exported to the United States and into Central and South America. Green Serrano chile peppers are also grown on a smaller scale in the southwestern United States through farms and in home gardens and are found at local supermarkets, specialty grocers, and farmer’s markets.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Oscars Brewing Company | Temecula CA | 619-695-2422 |
| Shimbashi Izakaya | Del Mar CA | 858-523-0479 |
| Monarch | Del Mar CA | 619-308-6500 |
| Red O Restaurant | San Diego CA | 858-291-8360 |
| Great Maple | San Diego CA | 619-255-2282 |
| Point Loma Seafood | San Diego CA | 619-223-1109 |
| Rancho Valencia | Del Mar CA | 858-756-1123 |
| Sensations Salud | San Diego CA | 619-933-3489 |
| Shelter / Saloon | Encinitas CA | 858-382-4047 |
| Misadventure & Co. | Vista CA | 413-668-6895 |
| Backyard Kitchen & Tap | San Diego CA | 619-308-6500 |
| La Jolla Beach & Tennis Club | San Diego CA | 858-454-7126 |
| Pacific Beach Ale House | San Diego CA | 858-581-2337 |
| La Costa Glen North | Carlsbad CA | 760-704-1436 |
| Coast Catering | Escondido CA | 619-295-3173 |
| Pacific Terrace Hotel | San Diego CA | 858-581-3500 |
| Le Papagayo | Encinitas CA | 760-944-8252 |
| Paradise Point Resort Tidal | San Diego CA | 858-490-6363 |
| Larsen's Steakhouse - La Jolla | San Diego CA | 310-407-9937 |
| K&L Neighborhood Eateries | San Diego CA | 619-964-3778 |
| Sandbar Sports Grill | Mission Beach CA | 619-276-6700 x304 |
| Juniper & Ivy | San Diego CA | 858-481-3666 |
| HiroNori Ramen | San Diego CA | 619-241-2856 |
| Chef Drew Mc Partlin | San Diego CA | 619-990-9201 |
| Nolita Hall - Bar | San Diego CA | 619-618-8820 |
| Cocina Calavera | San Diego CA | 213-435-4893 |
| Shake and Muddle | Chula Vista CA | 619-816-5429 |
| Lafayette Hotel | San Diego CA | 619-296-2101 |
| Smoking Gun | San Diego CA | 619-276-6700 |
| Hane | San Diego CA | 619-260-1411 |
| Huntress (Bar) | San Diego CA | 619-955-5750 |
| Mesa College | San Diego CA | 619-388-2240 |
| Pepper Queen Farms | Cardiff CA | 858-663-4109 |
| Hotel Del Coronado Serea Restaurant | Coronado CA | 619-435-6611 |
| Himitsu | La Jolla CA | 858-345-0220 |
| Sbicca | Del Mar CA | 858-481-1001 |
| Gaslamp Union Kitchen & Tap | San Diego CA | 619-795-9463 |
| Union Kitchen & Tap (Encinitas) | Encinitas CA | 760-230-2337 |
| The Corner Drafthouse | San Diego CA | 619-255-2631 |
| Jimmy O's | Del Mar CA | 858-350-3732 |
| OB Noodle House Bar 1502 | San Diego CA | 619-665-1251 |
| One Door North | San Diego CA | 858-232-4220 |
| Park 101 | Carlsbad CA | 619-308-6500 |
| Miguel's Old Town | San Diego CA | 619-298-9840 |
| Shore Rider | La Jolla CA | 858-412-5308 |
| Bobs Specialty Meats | Escondido CA | 760-839-6850 |
| Bali Hai Restaurant | San Diego CA | 619-222-1181 |
| Cucina Enoteca | Del Mar CA | 619-239-2222 |
| Kettner Exchange | San Diego CA | 312-415-5455 |
| Home & Away - Old Town | San Diego CA | 619-886-1358 |
| Harney Sushi Old Town | San Diego CA | 619-295-3272 |
| Casero Taqueria | Carlsbad CA | 760-845-3346 |
| Fleming's Steakhouse La Jolla | San Diego CA | 858-535-0078 |
| Churchill's Pub and Grille | San Marcos CA | 760-471-8773 |
| The Joint | San Diego CA | 619-222-8272 |
| Mission Bay Yacht Club | San Diego CA | 858-488-0501 x14 |
| Landons East Meets West | San Marcos CA | 760-304-4560 |
| Dija Mara | Oceanside CA | 760-231-5376 |
| Miguel's 4S Ranch | San Diego CA | 858-924-9200 |
| Miguel's Cocina Coronado | Coronado CA | 619-437-4237 |
| International Smoke Del Mar | San Diego CA | 702-683-7590 |
| WaterBar | San Diego CA | 619-308-6500 |
| ALCE 101 | Solana Beach CA | 858-342-5495 |
| Kappa Sushi | San Diego CA | 858-566-3388 |
| Luce | San Diego CA | 619-275-2094 |
| Cardellino | San Diego CA | 619-722-3398 |
| Jo's Mission Hills Diner | San Diego CA | 619-417-3801 |
| Pendry SD (Lion Fish) | San Diego CA | 619-738-7000 |
| Bahia Resort Hotel | San Diego CA | 858-488-0551 |
| Catamaran | San Diego CA | 858-488-1081 |
| Lumi | San Diego CA | 619-955-5750 |
| Common Stock | San Diego CA | 303-877-5052 |
| Solterra Winery + Kitchen | Encinitas CA | 760-230-2970 |
| Kairoa Brewing Company | San Diego CA | 858-735-0051 |
| Barbarella La Jolla | La Jolla CA | 858-454-7373 |
| KI's | Encinitas CA | 760-436-5236 |
| Absolution by the Sea | La Jolla CA | 760-504-6075 |
| Zel's Del Mar | Del Mar CA | 858-755-0076 |
| Seasoned Catering and Events | San Diego CA | 619-246-4909 |
| Fidel's Little Mexico Solana Beach | Solana Beach CA | 858-755-5292 |
| 10 Barrel Brewing Co. | San Diego CA | 619-886-2743 |
| Brigantine Escondido | Escondido CA | 760-743-4718 |
| Seven Mile Casino | Chula Vista CA | 619-976-7049 |
| Full Moon | San Diego CA | 619-233-3711 |
| Waverly | Cardiff CA | 619-244-0416 |
| Cloak and Petal | San Diego CA | 619-501-5505 |
| San Diego Freedom Ranch | Campo CA | 619-478-5696 |
| Duwara Consciousness Foundation | Oceanside CA | 760-710-7473 |
| Grossmont-Cuyamaca Community College District | El Cajon CA | 619-644-7585 |
| Miguel's Cocina Carlsbad | Carlsbad CA | 760-759-1843 |
| Animae | San Diego CA | 619-925-7908 |
| Half Door Brewing | San Diego CA | 619-232-9845 |
| Carte Hotel | San Diego CA | 504-554-1323 |
| Carnitas Snack Shack Harbor Dr. | San Diego CA | 619-295-3173 |
| Born & Raised | San Diego CA | 619-550-5412 |
| Cantina Mayahuel | San Diego CA | 619-283-6292 |
| Chateau La Jolla | San Diego CA | 858-459-4451 |
| Dolce Pane & Vino | Del Mar CA | 858-832-1518 |
| Saint Mark Golf and Resort, LLC | San Marcos CA | 858-273-8440 |
| Bernardo Heights Country Club | San Diego CA | 858-487-4022 |
| Dan Gonzales Inc. | San Diego CA | 858-922-0522 |
| Isola Pizza Bar | San Diego CA | 619-255-4230 |
| Davanti Enoteca India St. | San Diego CA | 619-237-9606 |
| Volcano Rabbit | San Diego CA | 619-232-8226 |
| Pacific Coast Grill | Solana Beach CA | 858-794-4632 |
| Backyard Kitchen & Tap-Bar | San Diego CA | 619-308-6500 |
| The Glen at Scripps Ranch | San Diego CA | 858-444-8500 |
| Addison Del Mar | Del Mar CA | 858-350-7600 |
| Flap Your Jacks | San Diego CA | 858-224-7442 |
| Jake's Del Mar | Del Mar CA | 858-755-2002 |
| Fishery | San Diego CA | 858-272-9985 |
| Mission Ave Bar and Grill | Oceanside CA | 760-637-2222 |
| Cutwater Spirits | San Diego CA | 619-672-3848 |
| Boy Drinks World | San Diego CA | 858-717-0454 |
| You & Yours Distilling Co. | San Diego CA | 214-693-6619 |
| Herb & Sea | Encinitas CA | 858-587-6601 |
| Miguel's Cocina Pt Loma | San Diego CA | 619-224-2401 |
| Plan 9 Alehouse | Escondido CA | 760-489-8817 |
| Stone Brewing World Bistro & Gardens | Escondido CA | 760-294-7866 |
| Fish 101 | Encinitas CA | 760-943-6221 |
| Head Lettuce | La Jolla CA | 516-507-0101 |
| Jujus Kitchen | Bonita CA | 619-471-5342 |
| Sycamore Den | San Diego CA | 858-366-2586 |
| Coin-Op Game Room (Downtown) | San Diego CA | 619-255-8864 |
| Portside Pier (Brigantine) | San Diego CA | 858-268-1030 |
| Tahona (Kitchen) | San Diego CA | 619-573-0289 |
| Wrench and Rodent | Oceanside CA | 760-840-1976 |
| Puesto-Mission Valley | San Diego CA | 619-804-4217 |
| James Coffee Company | San Diego CA | 650-773-6435 |
| Chateau Lake San Marcos | San Marcos CA | 760-471-0083 |
| Barbusa | San Diego CA | 619-297-6333 |
| American Pizza Manufacturing | La Jolla CA | 858-246-6756 |
| San Diego Somm | Palm Desert CA | 858-705-4826 |
| Barleymash | San Diego CA | 619-276-6700 x304 |
| The Prado at Balboa Park Kitchen | San Diego CA | 619-744-3732 |
| Home and Away Encinitas | Encinitas CA | 619-886-1358 |
| Vista Valley | Vista CA | 760-758-2800 |
| Wonderland Ocean Pub | San Diego CA | 619-255-3358 |
| Vagabond Sportfishing Inc. | San Diego CA | 619-993-9575 |
| Cocina De Barrio | San Diego CA | 760-840-1129 |
| Crust Pizzeria-Carmel | San Diego CA | 858-350-3400 |
| The Country Club Of Rancho Bernardo | San Diego CA | 858-451-9100 |
| Galaxy Taco | La Jolla CA | 858-228-5655 |
| Harney Sushi Oceanside 2019 | Oceanside CA | 760-967-1820 |
| Pier 32 Water Front Grill | National City CA | 619-718-6240 |
| Pacific Coast Spirits | Oceanside CA | 925-381-5392 |
| Shogun Sportfishing | San Diego CA | 619-226-8030 |
| Baja Betty's | San Diego CA | 619-269-8510 |
| Milton's Delicatessen, Grill & Bakery | Del Mar CA | 858-792-2225 |
| Yummy Sushi | Coronado CA | 619-435-2771 |
Recipe Ideas
Recipes that include Green Serrano Chile Peppers. One
is
easiest, three is harder.Recently Shared
People have shared Green Serrano Chile Peppers using the Specialty Produce app for iPhone and Android.
Produce Sharing allows you to share your produce discoveries with your neighbors and the world! Is your market carrying green dragon apples? Is a chef doing things with shaved fennel that are out of this world? Pinpoint your location annonymously through the Specialty Produce App and let others know about unique flavors that are around them.
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La Quinta farmers market
JF organic Farms
Near La Quinta, California, United StatesSan Bernadino County CA About 338 days ago, 11/17/19 
Tula Market
Tula Market
Near Laguna Woods, California, United States24418 Rockfield Blvd Lake Forest CA 92630 949-581-5150 About 478 days ago, 6/30/19 
Mi Rancho Market
Near Escondido, California, United StatesAbout 500 days ago, 6/08/19 
Leon Produce Market
Leon Produce
Near San Diego, California, United States3004 Madison Ave, San Diego, Ca, 92116 619-281-2031 About 588 days ago, 3/12/19 Sharer's comments : Green Serrano Chile Peppers spotted at Leon Produce Market. 
Food Land Supermarket
Near National City, California, United StatesAbout 592 days ago, 3/08/19 Sharer's comments : Green Serrano Chile Peppers spotted at Food Land Supermarket. |
