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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.
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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 80...
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.
| JSIX American restaurant & Bar | San Diego CA | 619-531-8744 |
| Fidel's Little Mexico Solana Beach | Solana Beach CA | 858-755-5292 |
| The Country Club Of Rancho Bernardo | San Diego CA | 858-451-9100 |
| Point Loma Seafood | San Diego CA | 619-223-1109 |
| Chef Drew Mc Partlin | San Diego CA | 619-990-9201 |
| Catamaran | San Diego CA | 858-488-1081 |
| American Pizza Manufacturing | La Jolla CA | 858-246-6756 |
| Reel Street Eats | San Diego CA | 619-558-9114 |
| Pier 32 Water Front Grill | National City CA | 619-718-6240 |
| Luce | San Diego CA | 619-275-2094 |
| Thai One On | Carlsbad CA | 760-500-8674 |
| Bishop School | San Diego CA | 858-459-4021 x212 |
| Belching Beaver Brewery Tavern and Grill | Vista CA | 760-509-4424 |
| Tahona (Kitchen) | San Diego CA | 619-573-0289 |
| Cloak and Petal | San Diego CA | 619-501-5505 |
| HiroNori Ramen | San Diego CA | 619-241-2856 |
| The Original 40 Brewing | San Diego CA | 619-206-4725 |
| Enclave | Miramar CA | 808-554-4219 |
| Himitsu | La Jolla CA | 858-345-0220 |
| Jimmy O's | Del Mar CA | 858-350-3732 |
| Carnitas Snack Shack Harbor Dr. | San Diego CA | 619-295-3173 |
| Waverly | Cardiff CA | 619-244-0416 |
| The Joint | San Diego CA | 619-222-8272 |
| Sheraton Carlsbad (7 Mile) | Carlsbad CA | 760-827-2400 |
| Bridges at Rancho Santa Fe | Rancho Santa Fe CA | 858-759-6063 |
| Crown Point Catering | San Diego CA | 619-223-1211 |
| Miguel's Cocina Coronado | Coronado CA | 619-437-4237 |
| Bird Rock Coffee (Rusty Ranch) | Carlsbad CA | 619-272-0203 |
| Red O Restaurant | San Diego CA | 858-291-8360 |
| KI's | Encinitas CA | 760-586-8289 |
| Fishery | San Diego CA | 858-272-9985 |
| Pacific Coast Spirits | Oceanside CA | 925-381-5392 |
| Juniper & Ivy | San Diego CA | 858-481-3666 |
| Sandbar Sports Grill | Mission Beach CA | 619-276-6700 x304 |
| Fort Oak | San Diego CA | 619-795-6901 |
| Hotel Del Coronado Store Room | Coronado CA | 619-435-6611 |
| La Jolla Beach & Tennis Club | San Diego CA | 858-454-7126 |
| Fortunate Son | San Diego CA | 619-806-6121 |
| Volcano Rabbit | San Diego CA | 619-232-8226 |
| Yummy Sushi | Coronado CA | 619-435-2771 |
| Miguel's Cocina Pt Loma | San Diego CA | 619-224-2401 |
| Sabuku Sushi | San Diego CA | |
| Jo's Mission Hills Diner | San Diego CA | 619-417-3801 |
| Shore Rider | La Jolla CA | 858-412-5308 |
| Pacific Coast Grill | Solana Beach CA | 858-794-4632 |
| PFC Fitness Camp | Carlsbad CA | 888-488-8936 |
| Miho Gastrotruck | San Diego CA | 619-365-5655 |
| Parkhouse Eatery | San Diego CA | 619-295-7275 |
| Stake Chophouse & Bar | Coronado CA | 619-522-0077 |
| Milton's Delicatessen, Grill & Bakery | Del Mar CA | 858-792-2225 |
| Le Papagayo | Encinitas CA | 760-944-8252 |
| Miguel's 4S Ranch | San Diego CA | 858-924-9200 |
| Lucha Libre Taco Shop | San Diego CA | 619-296-8226 |
| Shimbashi Izakaya | Del Mar CA | 858-523-0479 |
| The Roxy Encinitas | Encinitas CA | 760-230-2899 |
| Robertos Mexican Food | Del Mar CA | 915-920-0831 |
| The Local-Downtown | San Diego CA | 619-231-4447 |
| Harney Sushi Old Town | San Diego CA | 619-295-3272 |
| Home & Away - Old Town | San Diego CA | 619-886-1358 |
| Miss B's Coconut Club | San Diego CA | 858-381-0855 |
| Jujus Kitchen | Bonita CA | 619-471-5342 |
| Chef Andrew Bachelier | Encinitas CA | 858-231-0862 |
| Casero Taqueria | Carlsbad CA | 760-533-4997 |
| Common Stock | San Diego CA | 714-317-7072 |
| The Bier Garden | Encinitas CA | 760-632-2437 |
| Hane | San Diego CA | 619-339-6438 |
| Kettner Exchange | San Diego CA | 312-415-5455 |
| Bobs Specialty Meats | Escondido CA | 760-839-6850 |
| Vista Valley | Vista CA | 760-758-2800 |
| Tahona (Bar) | San Diego CA | 619-573-0289 |
| Chateau Lake San Marcos | San Marcos CA | 760-670-5807 |
| Trattoria I Trulli | Encinitas CA | 760-277-9826 |
| Siesel's Meats | San Diego CA | 619-275-1234 |
| AToN Center Inc. | Encinitas CA | 858-759-5017 |
| Sbicca | Del Mar CA | 858-481-1001 |
| Ocean Beach Surf Lodge | San Diego CA | 619-308-6500 |
| Lucky Bolt | San Diego CA | 662-832-3638 |
| Cantina Mayahuel | San Diego CA | 619-283-6292 |
| Carte Hotel | San Diego CA | 619-365-1858 |
| Park 101 | Carlsbad CA | |
| Baja Betty's | San Diego CA | 619-269-8510 |
| K&L Neighborhood Eateries | San Diego CA | 619-632-2824 |
| Smoking Gun | San Diego CA | 619-276-6700 |
| Rancho Valencia | Del Mar CA | 858-756-1123 |
| Morning Glory | San Diego CA | 619-629-0302 |
| Luke Holwerda | San Diego CA | 616-885-0141 |
| Pour House | Oceanside CA | 760-730-5944 |
| Chateau La Jolla | San Diego CA | 858-459-4451 |
| Kappa Sushi | San Diego CA | 858-566-3388 |
| Bound Coffee | Oceanside CA | 760-805-3505 |
| Monarch (Bar) | Del Mar CA | 619-308-6500 |
| Oscars Brewing Company | Temecula CA | 619-695-2422 |
| Copper Kings | Oceanside CA | 323-810-1662 |
| Pacific Terrace Hotel | San Diego CA | 858-581-3500 |
| Fish Market Downtown | San Diego CA | 619-232-3474 |
| Union Kitchen & Tap (Encinitas) | Encinitas CA | 760-230-2337 |
| ALCE 101 | Solana Beach CA | 858-342-5495 |
| Mitch's Seafood | San Diego CA | 619-316-7314 |
| Stone Brewing World Bistro & Gardens | Escondido CA | 760-294-7866 |
| Dolce Pane & Vino | Del Mar CA | 858-832-1518 |
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 435 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 575 days ago, 6/30/19 
Mi Rancho Market
Near Escondido, California, United StatesAbout 597 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 685 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 689 days ago, 3/08/19 Sharer's comments : Green Serrano Chile Peppers spotted at Food Land Supermarket. |
