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Red 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, ripening from dark green to red when mature. Underneath the thin skin, the flesh is crisp, thick, pale orange-red, and aqueous, encasing a central cavity filled with membranes and small, round, and flat, cream-colored seeds. Fresh Red Serrano chile peppers have an acidic, earthy, and semi-sweet flavor followed by a sharp, pungent heat.
Seasons/Availability
Red Serrano chile peppers are available year-round with a peak season in the summer through fall.
Current Facts
Red Serrano chile peppers, botanically classified as Capsicum annuum, are mature, slender pods that belong to the Solanaceae or nightshade family. The dark red peppers are the mature version of the green serrano chile pepper, left on the plant to fully develop, and average 10,000-25,000 SHU on the Scoville scale. Red Serrano chile peppers are distinguished from green serrano peppers as they typically contain higher contents of capsaicin, which is the chemical compound that triggers the brain to feel the sensation of heat or spice, and the red peppers also develop a slightly sweeter flavor. The name Serrano is a derivation of the word sierra meaning “from the mountains” in Spanish and refers to the mountainous region where the pepper was first cultivated in the Mexican states of Puebla and Hidalgo. Serrano chile peppers are one of the most utilized varieties in Mexican cuisine, but the mature red pods are more difficult to find in local markets in comparison to the green pods. The red peppers are praised for their earthy, semi-sweet flavor and are primarily utilized in hot sauces.
Nutritional Value
Red 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
Red Serrano chile peppers are best suited for both raw and cooked applications such as boiling, baking, roasting, frying, and sautéing and can be used interchangeably in recipes calling for green serrano peppers. When raw, the peppers can be used fresh or roasted in cornbread, tamales, cheese soufflés, and pasta dough. They can also 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. In addition to fresh applications, the thick flesh of Red Serrano chile peppers makes them ideal for roasting or smoking, a process that will enhance their flavor. Once cooked, the peppers can be blended into spreads and sauces for burgers and sandwiches, infused into oils, tossed into soups, chilis, and stews, or lightly cooked into egg dishes. Red Serrano chile peppers can also be pickled for extended use or used as a substitute for jalapenos in recipes if more spice is desired. Red Serrano chile peppers pair well with grilled meats, shellfish, robust cheeses such as feta and cotija, tomatillos, avocadoes, kale, onions, tomatoes, corn, herbs such as cilantro and oregano, coconut, ginger, tahini, honey, and cream-based sauces. 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
In the United States, Serrano chile peppers did not become a popular variety until the 1980s when chefs began pickling the peppers in vinegar with carrots and onions, a recipe that has been used in Mexico for many generations. The red version of the peppers also gained notoriety with the introduction of sriracha hot sauce, which is a sauce first created in the city of Sri Racha, Thailand. As the hot sauce increased in popularity across the United States, many chefs began creating homemade versions using Red Serrano and red jalapeno peppers. Sriracha hot sauce is commonly used as an everyday condiment in the United States and is added to French fries, eggs, noodles, soup, rice, burgers, and stir-fries.
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 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. The peppers are also grown on a small scale in the southwestern United States. Red Serrano chile peppers are rarer than their green counterparts and are not commonly found in supermarkets. The mature peppers are sold through farmer’s markets and specialty grocers and are also grown cultivated in home gardens.
Farmers Market Santa Monica
Arizona Ave & 2nd St, Santa Monica, CA 90401
https://www.santamonica.gov/categories/programs/farmers-market
Red Serrano chile peppers are slender and typically measure between 2 to 10 centimeters in length. Their glossy skin matures from dark green to red, signaling ripeness. Beneath the thin skin is crisp, thick, pale orange-red flesh that is semi-sweet with earthy acidity, complemented by a sharp heat. The peppers contain a central cavity filled with membranes and small, cream-colored seeds.
Gaytan Family Farm…Gaytan Family Farm grows Red Serrano chile peppers, a versatile ingredient ideal for raw and cooked recipes. These peppers can spice up cornbread, tamales, guacamole, or salsas when fresh, and their thick flesh is perfect for roasting or smoking to enhance flavor. They pair well with robust cheeses, tomatoes, and herbs like cilantro. Stored unwashed in a fridge's crisper drawer, they stay fresh for 1-2 weeks.
From JR Organics…Red Serrano Chile Peppers: Red Serrano chile peppers are the mature form of the green serrano and are known for their sweeter flavor and increased capsaicin content. They average 10,000-25,000 SHU on the Scoville scale and are revered in Mexican cuisine for their earthy taste. Their name derives from "sierra," meaning "mountains" in Spanish, linking them to their origins in the Puebla and Hidalgo regions of Mexico.
Yubileinyi supermarket
Abylai Khan str 74, Almaty, Kazakhstan
View on Instagram
Red Chile peppers of Kazakhstan…Serrano chile peppers originated in Mexico, specifically in the mountainous regions of northern Puebla and Hidalgo. These peppers are primarily produced in the Mexican states of Sinaloa, Veracruz, Nayarit, and Tamaulipas, and exported heavily to the United States, Central, and South America. Unlike their common green form, the red Serrano peppers are rare and typically found in farmers' markets or home gardens instead of regular supermarkets.
From Great Day Farm..Serrano Chile Peppers: These peppers gained popularity in the U.S. during the 1980s when chefs started pickling them with carrots and onions, a traditional Mexican recipe. The red variety rose to prominence through sriracha hot sauce, originally from Sri Racha, Thailand. Sriracha is now a common condiment for dishes like French fries, eggs, noodles, soups, rice, burgers, and stir-fries.
Specialty Produce
1929 Hancock St Suite 150 San Diego CA 92110
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(619) 295-3172 [email protected]
Red Serrano Chile Peppers from JR Organics…Red Serrano chile peppers are slender, conical pods that ripen from dark green to a vibrant red. They have smooth, glossy skin and a crisp, pale orange-red flesh underneath. Known for their semi-sweet, earthy flavor with a sharp, pungent heat, they range from 2 to 10 centimeters in length. These peppers also contain a central cavity filled with cream-colored seeds.
Coleman Family Farms
Red Serrano Peppers from Coleman Family Farms..Red Serrano Peppers are versatile and can be used raw or cooked, with applications like roasting, frying, or baking. They elevate dishes like tamales, soufflés, and guacamole, and pair beautifully with ingredients such as feta cheese, cilantro, avocado, or tomatillos. With thick flesh ideal for smoking, these peppers can be pickled or substituted for jalapeños when extra spice is desired. Fresh peppers last 1-2 weeks when stored properly in a refrigerator's crisper drawer.
Ted's Veg
8 Stoney St, London SE1 1TL, United Kingdom
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0793 1765 348 [email protected]
Red Serrano chile peppers are the mature, sweeter version of green serrano peppers, measuring 10,000-25,000 SHU on the Scoville scale. They derive their name from the Spanish word "sierra," reflecting their mountainous origins in Mexican states like Puebla and Hidalgo. These peppers are rich in vitamins A, C, and B6, as well as other nutrients like copper and fiber, contributing to immune support, cell repair, and collagen production.
Cuco
890
Oak Ave, Filmore 93015
(805) 732-1441
Red Serrano Chile Peppers spotted at Santa Monica Farmers Market. Serious heat….Red Serrano Chile Peppers are a rarer variety of the Serrano chile, typically found at farmers' markets, specialty grocers, or in home gardens rather than supermarkets. They originate from the mountainous regions of northern Puebla and Hidalgo in Mexico and are widely cultivated today in Mexican states like Sinaloa, Veracruz, Nayarit, and Tamaulipas, with some small-scale growth in the southwestern United States.
Red Serrano Chile Peppers spotted at Vista Farmers Market….Red Serrano Chile Peppers played a key role in the rise of sriracha hot sauce, which originated in Sri Racha, Thailand. Chefs often make homemade versions of the sauce using these peppers alongside red jalapenos. Sriracha has grown into a beloved condiment in the United States, frequently enhancing the flavors of dishes like fries, eggs, noodles, burgers, stir-fries, and soups due to its versatility and heat.