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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 153...
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.
| Vineyard Gourmet Catering | Temecula CA | 951-858-1585 |
| Barbarella La Jolla | La Jolla CA | 858-454-7373 |
| Small Bar | San Diego CA | 619-795-7998 |
| Tom Hams Light House | San Diego CA | 619-291-9110 |
| Saska's Steak & Seafood | San Diego CA | 858-488-7311 |
| Shimbashi Izakaya | Del Mar CA | 858-523-0479 |
| Lafayette Hotel | San Diego CA | 619-296-2101 |
| Third Corner Ocean Beach | San Diego CA | 619-223-2700 |
| The Country Club Of Rancho Bernardo | San Diego CA | 858-451-9100 |
| Raki Raki (Little Italy) | San Diego CA | 858-302-6405 |
| Miguel's 4S Ranch | San Diego CA | 858-924-9200 |
| Seven Mile Casino | Chula Vista CA | |
| Volcano Rabbit | San Diego CA | 619-232-8226 |
| Half Door Brewing | San Diego CA | 619-232-9845 |
| North Park Breakfast Co | San Diego CA | 619-356-5444 |
| Rancho Valencia | Del Mar CA | 858-756-1123 |
| Cardellino | San Diego CA | 619-722-3398 |
| Shore Rider | La Jolla CA | 858-412-5308 |
| Parakeet Cafe La Jolla | La Jolla CA | 619-578-1040 |
| Culinary Concepts | San Diego CA | 858-530-1885 |
| Mille Fleurs | Rancho Santa Fe CA | 858-756-3085 |
| The Wild Thyme Table | San Diego CA | 858-527-0226 |
| Dublin Square | San Diego CA | 619-239-5818 |
| Paradise Point Resort Bar Beverage | San Diego CA | 858-490-6363 |
| insideOUT | San Diego CA | 619-793-9221 |
| Saska's Steak & Seafood (Bar) | San Diego CA | 858-488-7311 |
| Paradise Point Resort Barefoot | San Diego CA | 858-490-6363 |
| Kappa Sushi | San Diego CA | 858-566-3388 |
| Carnitas Snack Shack Harbor Dr. | San Diego CA | 619-295-3173 |
| Beachside Bar and Grill | Encinitas CA | 949-235-5863 |
| Juniper & Ivy Bar | San Diego CA | 858-481-3666 |
| Union Kitchen & Tap (Encinitas) | Encinitas CA | 760-230-2337 |
| Iron Pig Alehouse | San Diego CA | 619-885-3718 |
| Sycamore Den | San Diego CA | 858-366-2586 |
| Chef Drew Mc Partlin | San Diego CA | 619-990-9201 |
| Le Papagayo | Encinitas CA | 760-944-8252 |
| Brigantine Escondido | Escondido CA | 760-743-4718 |
| Enoteca Style | San Diego CA | 619-546-7138 |
| Lagom Balanced Food | La Jolla CA | 858-333-9924 |
| Mr A's | San Diego CA | 619-239-1377 |
| Trust Restaurant | San Diego CA | 609-780-7572 |
| Old Town Mexican café | San Diego CA | 619-297-4330 |
| ALCE 101 | Solana Beach CA | 858-342-5495 |
| JRDN Restaurant | San Diego CA | 858-270-5736 |
| Harvest Kitchen | Vista CA | 619-709-0938 |
| The Wild Thyme Company | San Diego CA | 858-527-0226 |
| Belmont Park Entertainment | San Diego CA | 858-228-9283 |
| Vista Valley | Vista CA | 760-758-2800 |
| Jimmy O's | Del Mar CA | 858-350-3732 |
| Cowgirl Q | San Diego CA | 858-586-1717 |
| Born & Raised | San Diego CA | 619-550-5412 |
| Baby Clydesdale LLC | San Diego CA | 760-613-5027 |
| Fonda Don Diego | Coronado CA | 619-537-0054 |
| Cocina De Barrio | San Diego CA | 760-840-1129 |
| Jake's Del Mar | Del Mar CA | 858-755-2002 |
| Chateau Lake San Marcos | San Marcos CA | 760-471-0083 |
| RoVino Rotisserie + Wine | San Diego CA | 619-972-6286 |
| The Bier Garden | Encinitas CA | 760-632-2437 |
| Inn at Rancho Santa Fe | Rancho Santa Fe CA | 858-381-8289 |
| Point Loma Seafood | San Diego CA | 619-223-1109 |
| Gaslamp Union Kitchen & Tap | San Diego CA | 619-795-9463 |
| You & Yours Distilling (Kitchen) | San Diego CA | 214-693-6619 |
| Hoover High School | San Diego CA | 619-549-3364 |
| Come On In Paseo | San Diego CA | 858-523-0221 |
| Grass Skirt (Bar) | San Diego CA | 858-412-5237 |
| Breakfast Company | San Diego CA | 619-356-5444 |
| Tiger Tiger | San Diego CA | 619-764-5475 |
| The Original 40 Brewing | San Diego CA | 619-206-4725 |
| Bali Hai Restaurant | San Diego CA | 619-222-1181 |
| Shake and Muddle | Chula Vista CA | 619-816-5429 |
| Hotel Palomar-Salt Box | San Diego CA | 619-515-3003 |
| Nolita Hall | San Diego CA | 619-618-8820 |
| Monarch School | San Diego CA | 619-651-6604 |
| Glenbrook Health Center | Carlsbad CA | 760-704-1000 |
| Bolt Brewery | San Diego CA | 858-382-3104 |
| KI's | Encinitas CA | 760-436-5236 |
| Cantina Mayahuel | San Diego CA | 619-283-6292 |
| Harney Sushi Oceanside 2019 | Oceanside CA | 760-967-1820 |
| Jo's Mission Hills Diner | San Diego CA | 619-417-3801 |
| WaterBar | San Diego CA | 619-308-6500 |
| Casero Taqueria | Carlsbad CA | 760-845-3346 |
| Parakeet Cafe- Little Italy | San Diego CA | 619-297-0235 |
| Milton's Delicatessen, Grill & Bakery | Del Mar CA | 858-792-2225 |
| Coast Catering | Escondido CA | 619-295-3173 |
| Miguel's Cocina Carlsbad | Carlsbad CA | 760-759-1843 |
| The Oceanaire Seafood Room | San Diego CA | 619-858-2277 |
| Panama 66 | San Diego CA | 619-702-6373 |
| Lodge at Torrey Pines Main | San Diego CA | 858-453-4420 |
| Trattoria I Trulli | Encinitas CA | 760-943-6800 |
| Dinner With A View | San Diego CA | 226-979-7762 |
| Common Stock | San Diego CA | 303-877-5052 |
| Sandbar Sports Grill | Mission Beach CA | 619-276-6700 x304 |
| Hamiltons Tavern | San Diego CA | 619-610-9038 |
| Mesa College | San Diego CA | 619-388-2240 |
| Shelter / Saloon | Encinitas CA | 858-382-4047 |
| Tahona (Kitchen) | San Diego CA | 619-573-0289 |
| Galaxy Taco | La Jolla CA | 858-228-5655 |
| Home and Away Encinitas | Encinitas CA | 619-886-1358 |
| HiroNori Ramen | San Diego CA | 619-241-2856 |
| Sbicca | Del Mar CA | 858-481-1001 |
| Animae | San Diego CA | 619-925-7908 |
| Decoy Dockside Restaurant | San Marcos CA | 760-653-3230 |
| Bernardo Heights Country Club | San Diego CA | 858-487-4022 |
| Fish Market Downtown | San Diego CA | 619-232-3474 |
| Parakeet Cafe Del Mar | San Diego CA | 619-297-0235 |
| Crown Point Catering | San Diego CA | 619-223-1211 |
| Norte Carlsbad | Carlsbad CA | 760-729-0903 |
| Bobs Specialty Meats | Escondido CA | 760-839-6850 |
| Mary Frese | Coronado CA | 619-435-5425 |
| Pachamama | San Diego CA | 619-738-3737 |
| Kettner Exchange | San Diego CA | 312-415-5455 |
| Home & Away - Old Town | San Diego CA | 619-886-1358 |
| Miguel's Old Town | San Diego CA | 619-298-9840 |
| Bahia Resort Hotel | San Diego CA | 858-488-0551 |
| Hane | San Diego CA | 619-260-1411 |
| Reata Glen | Mission Viejo CA | 949-545-2250 |
| Thai One On | Carlsbad CA | 760-500-8674 |
| Juniper & Ivy | San Diego CA | 858-481-3666 |
| Full Moon | San Diego CA | 619-233-3711 |
| Pendry SD (Provisional) | San Diego CA | 619-738-7000 |
| Barleymash | San Diego CA | 619-276-6700 x304 |
| The Hive Bar & Grill | Wildomar CA | 951-678-0722 |
| Makers Kitchen | San Diego CA | 619-507-0891 |
| Himitsu | La Jolla CA | 858-345-0220 |
| Raki Raki & Co. | San Diego CA | 858-573-2400 |
| Hotel Del Coronado Serea Restaurant | Coronado CA | 619-435-6611 |
| Miguel's Cocina Pt Loma | San Diego CA | 619-224-2401 |
| Waters Catering | San Diego CA | 619-276-8803 x4 |
| Barbusa | San Diego CA | 619-297-6333 |
| Chateau La Jolla | San Diego CA | 858-459-4451 |
| Morning Glory | San Diego CA | 619-629-0302 |
| Salad Style | San Diego CA | 619-255-6731 |
| Viejas Casino Grove Steakhouse | Alpine CA | 800-295-3172 |
| Luce | San Diego CA | 619-275-2094 |
| Paradise Point Resort Main Kitchen | San Diego CA | 858-490-6363 |
| Coin-Op Game Room | San Diego CA | 818-448-0129 |
| Flying Pig Pub & Kitchen | Oceanside CA | 619-990-0158 |
| Ki's Kitchen Commissary | VISTA CA | 760-438-8606 |
| Caramel Collective | San Diego CA | 206-595-5504 |
| Leroy's Kitchen & Lounge | Coronado CA | 619-522-6890 |
| Fort Oak | San Diego CA | 619-795-6901 |
| Communal Coffee | San Diego CA | 619-920-7887 |
| Belching Beaver Brewery Tavern and Grill | Vista CA | 760-509-4424 |
| Chosen Foods | San Diego CA | 877-674-2244 |
| Miguel's Cocina Coronado | Coronado CA | 619-437-4237 |
| Marriott Gaslamp | San Diego CA | 619-696-0234 x6051 |
| Golden Door | San Marcos CA | 760-761-4142 |
| Wrench and Rodent | Oceanside CA | 760-840-1976 |
| International Smoke Del Mar | San Diego CA | 702-683-7590 |
| Smoking Gun | San Diego CA | 619-276-6700 |
| Baja Betty's | San Diego CA | 619-269-8510 |
| Catalina Resources | San Diego CA | 619-297-9797 |
| Bang Bang | San Diego CA | 619-677-2264 |
| Carte Hotel | San Diego CA | 504-554-1323 |
| Fidel's Little Mexico Solana Beach | Solana Beach CA | 858-755-5292 |
| Come On In Cafe High Bluff | San Diego CA | 858-350-5538 |
| InterContinental Banquet Kitchen | San Diego CA | 619-501-9400 |
| Davanti Enoteca India St. | San Diego CA | 619-237-9606 |
| Brandon Matzek- Blogger | San Diego CA | 800-221-9730 |
| Fishery | San Diego CA | 858-272-9985 |
| Catamaran | San Diego CA | 858-488-1081 |
| InterContinental Vistal Kitchen | San Diego CA | 619-501-9400 |
| Duwara Consciousness Foundation | Oceanside CA | 760-710-7473 |
| Pacific Terrace Hotel | San Diego CA | 858-581-3500 |
| Churchill's Pub and Grille | San Marcos CA | 760-471-8773 |
| The Craftsman New American Tavern | Encinitas CA | 760-415-2380 |
| Mission Ave Bar and Grill | Oceanside CA | 760-637-2222 |
| The Joint | San Diego CA | 619-222-8272 |
| Cass Street Bar & Grill | San Diego CA | 858-414-2625 |
| FaVe Tacos | San Diego CA | 858-888-2361 |
| Estancia Spa La Jolla Hotel | San Diego CA | 858-550-1000 |
| K&L Neighborhood Eateries | San Diego CA | 619-964-3778 |
| 10 Barrel Brewing Co. | San Diego CA | 619-886-2743 |
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 132 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 272 days ago, 6/30/19 
Mi Rancho Market
Near Escondido, California, United StatesAbout 294 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 382 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 386 days ago, 3/08/19 Sharer's comments : Green Serrano Chile Peppers spotted at Food Land Supermarket. |
