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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 123...
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.
| The Joint | San Diego CA | 619-222-8272 |
| Communal Coffee | San Diego CA | 619-920-7887 |
| Fortunate Son | San Diego CA | 619-610-9168 |
| Animae | San Diego CA | 619-925-7908 |
| Fish Market Downtown | San Diego CA | 619-232-3474 |
| Madison | San Diego CA | 619-822-3465 |
| Hotel Del Coronado Serea Restaurant | Coronado CA | 619-435-6611 |
| Oside Kitchen Collaborative | Oceanside CA | 760-707-8108 |
| Sushi Tadokoro | San Diego CA | 619-347-2792 |
| Herb & Wood | San Diego CA | 619-955-8495 |
| Galaxy Taco | La Jolla CA | 858-228-5655 |
| Rancho Valencia | Del Mar CA | 858-756-1123 |
| Island Prime | San Diego CA | 619-298-6802 |
| Vagabond Sportfishing Inc. | San Diego CA | 619-993-9575 |
| Casero Taqueria | Carlsbad CA | 760-845-3346 |
| Pueblo | San Diego CA | 858-490-6298 |
| Pendry SD (Nasons) | San Diego CA | 619-738-7000 |
| Puesto-Downtown | San Diego CA | 619-233-8880 |
| Bahia Resort Hotel | San Diego CA | 858-488-0551 |
| OB Noodle House Bar 1502 | San Diego CA | 619-665-1251 |
| Zel's Del Mar | Del Mar CA | 858-755-0076 |
| Miguel's 4S Ranch | San Diego CA | 858-924-9200 |
| Lucky Bolt | San Diego CA | 917-969-9500 |
| Born & Raised | San Diego CA | 619-550-5412 |
| KI's | Encinitas CA | 760-436-5236 |
| Shore Rider | La Jolla CA | 858-412-5308 |
| Pendry SD (Provisional) | San Diego CA | 619-738-7000 |
| Salad Style | San Diego CA | 619-255-6731 |
| Park 101 | Carlsbad CA | 619-308-6500 |
| Brigantine Escondido | Escondido CA | 760-743-4718 |
| Backyard Kitchen & Tap-Bar | San Diego CA | 619-308-6500 |
| Point Loma Seafood | San Diego CA | 619-223-1109 |
| Dolce Pane & Vino | Del Mar CA | 858-832-1518 |
| Shimbashi Izakaya | Del Mar CA | 858-523-0479 |
| Full Moon | San Diego CA | 619-233-3711 |
| Trust Restaurant | San Diego CA | 609-780-7572 |
| Brigantine Portside Pier | San Diego CA | 858-268-1030 |
| Chateau La Jolla | San Diego CA | 858-459-4451 |
| Le Papagayo | Encinitas CA | 760-944-8252 |
| Grass Skirt (Bar) | San Diego CA | 858-412-5237 |
| Bridges at Rancho Santa Fe | Rancho Santa Fe CA | 858-759-6063 |
| Cloak and Petal | San Diego CA | 619-501-5505 |
| WaterBar | San Diego CA | 619-308-6500 |
| Cutwater Spirits | San Diego CA | 619-672-3848 |
| Gaslamp Union Kitchen & Tap | San Diego CA | 619-795-9463 |
| La Jolla Beach & Tennis Club | San Diego CA | 858-454-7126 |
| Home and Away Encinitas | Encinitas CA | 619-886-1358 |
| Lodge at Torrey Pines Main | San Diego CA | 858-453-4420 |
| Miss B's Coconut Club | San Diego CA | 858-381-0855 |
| Chateau Lake San Marcos | San Marcos CA | 760-471-0083 |
| Leroy's Kitchen & Lounge | Coronado CA | 619-522-6890 |
| Bernardo Heights Country Club | San Diego CA | 858-487-4022 |
| Lafayette Hotel | San Diego CA | 619-296-2101 |
| HiroNori Ramen | San Diego CA | 619-241-2856 |
| Cocina De Barrio | San Diego CA | 760-840-1129 |
| Jujus Kitchen | Bonita CA | 619-471-5342 |
| Inn at Rancho Santa Fe | Rancho Santa Fe CA | 858-381-8289 |
| Searcher | San Diego CA | 619-226-2403 |
| Enclave | Carlsbad CA | 808-554-4219 |
| Kappa Sushi | San Diego CA | 858-566-3388 |
| Pacific Coast Spirits | Oceanside CA | 925-381-5392 |
| Ballast Point Restaurant - Little Italy | San Diego CA | 619-298-2337 |
| 10 Barrel Brewing Co. | San Diego CA | 619-886-2743 |
| Fidel's Little Mexico Solana Beach | Solana Beach CA | 858-755-5292 |
| JSIX American restaurant & Bar | San Diego CA | 619-531-8744 |
| The Bier Garden | Encinitas CA | 760-632-2437 |
| The Country Club Of Rancho Bernardo | San Diego CA | 858-451-9100 |
| You & Yours Distilling (Kitchen) | San Diego CA | 214-693-6619 |
| Under Belly-Uptown | San Diego CA | 619-269-4626 |
| Paradise Point Resort Tidal | San Diego CA | 858-490-6363 |
| Fort Oak | San Diego CA | 619-795-6901 |
| Mission Ave Bar and Grill | Oceanside CA | 760-637-2222 |
| Kettner Exchange | San Diego CA | 312-415-5455 |
| Common Stock | San Diego CA | 303-877-5052 |
| Hane | San Diego CA | 619-260-1411 |
| Fishery | San Diego CA | 858-272-9985 |
| Mary Frese | Coronado CA | 619-435-5425 |
| Union Kitchen & Tap (Encinitas) | Encinitas CA | 760-230-2337 |
| Wonderland Ocean Pub | San Diego CA | 619-255-3358 |
| Sandbar Sports Grill | Mission Beach CA | 619-276-6700 x304 |
| San Diego Freedom Ranch | Campo CA | 619-478-5696 |
| Huntress | San Diego CA | 619-955-5750 |
| Cucina Enoteca | Del Mar CA | 619-239-2222 |
| North Park Breakfast Co | San Diego CA | 619-356-5444 |
| Addison Del Mar | Del Mar CA | 858-350-7600 |
| Home & Away - Old Town | San Diego CA | 619-886-1358 |
| Sbicca | Del Mar CA | 858-481-1001 |
| Ironside Bar Inc. | San Diego CA | 619-269-3033 |
| Park Hyatt Aviara | Carlsbad CA | 760-448-1234 |
| Cardellino | San Diego CA | 619-722-3398 |
| The Holding Company | San Diego CA | 619-665-1251 |
| Tom Hams Light House | San Diego CA | 619-291-9110 |
| Craft and Commerce (Sekscobra Inc.) | San Diego CA | 619-962-5935 |
| Golden Door | San Marcos CA | 760-761-4142 |
| Smoking Gun | San Diego CA | 619-276-6700 |
| Village Vino | San Diego CA | 619-546-8466 |
| Jo's Mission Hills Diner | San Diego CA | 619-417-3801 |
| Isola Pizza Bar | San Diego CA | 619-255-4230 |
| The Market by Buon Appetito | San Diego CA | 619-237-1335 |
| Kairoa Brewing Company | San Diego CA | 858-735-0051 |
| Mesa College | San Diego CA | 619-388-2240 |
| Seasalt | Del Mar CA | 858-755-7100 |
| Miguel's Cocina Pt Loma | San Diego CA | 619-224-2401 |
| Sundara | San Diego CA | 303-359-6141 |
| Pendry SD (Lion Fish) | San Diego CA | 619-738-7000 |
| Luce | San Diego CA | 619-275-2094 |
| Huntress (Bar) | San Diego CA | 619-955-5750 |
| Bali Hai Restaurant | San Diego CA | 619-222-1181 |
| Duwara Consciousness Foundation | Oceanside CA | 760-710-7473 |
| Tahona (Kitchen) | San Diego CA | 619-573-0289 |
| Miguel's Cocina Carlsbad | Carlsbad CA | 760-759-1843 |
| Top of the Market | San Diego CA | 619-234-4867 |
| Bobs Specialty Meats | Escondido CA | 760-839-6850 |
| Cocina Calavera | San Diego CA | 213-435-4893 |
| Pacific Terrace Hotel | San Diego CA | 858-581-3500 |
| Decoy Dockside Restaurant | San Marcos CA | 760-653-3230 |
| La Jolla Country Club | San Diego CA | 858-454-9601 |
| Shelter / Saloon | Encinitas CA | 858-382-4047 |
| Pacific Coast Grill | Solana Beach CA | 858-794-4632 |
| Glenbrook Health Center | Carlsbad CA | 760-704-1000 |
| Barbusa | San Diego CA | 619-297-6333 |
| Harney Sushi Old Town | San Diego CA | 619-295-3272 |
| Iron Pig Alehouse | San Diego CA | 619-885-3718 |
| Miguel's Cocina Coronado | Coronado CA | 619-437-4237 |
| Himitsu | La Jolla CA | 858-345-0220 |
| Cantina Mayahuel | San Diego CA | 619-283-6292 |
| Coin-Op Game Room (Downtown) | San Diego CA | 619-255-8864 |
| Pendry SD (Pool House) | San Diego CA | 619-738-7000 |
| Ki's Kitchen Commissary | VISTA CA | 760-438-8606 |
| Shogun Sportfishing | San Diego CA | 619-226-8030 |
| Catania La Jolla | La Jolla CA | 619-295-3173 |
| Carnitas Snack Shack Harbor Dr. | San Diego CA | 619-295-3173 |
| Landon's Gourmet Kitchen | San Marcos CA | 858-449-9944 |
| Davanti Enoteca India St. | San Diego CA | 619-237-9606 |
| Catalina Resources | San Diego CA | 619-297-9797 |
| Lumi | San Diego CA | 619-955-5750 |
| Milton's Delicatessen, Grill & Bakery | Del Mar CA | 858-792-2225 |
| Miguel's Old Town | San Diego CA | 619-298-9840 |
| International Smoke Del Mar | San Diego CA | 702-683-7590 |
| Catamaran | San Diego CA | 858-488-1081 |
| Biga | San Diego CA | 949-295-4377 |
| Crown Point Catering | San Diego CA | 619-223-1211 |
| Carte Blanche Bistro & Bar | Oceanside CA | 619-297-3100 |
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 263 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 403 days ago, 6/30/19 
Mi Rancho Market
Near Escondido, California, United StatesAbout 425 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 513 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 517 days ago, 3/08/19 Sharer's comments : Green Serrano Chile Peppers spotted at Food Land Supermarket. |
