The serrano is a slim, bright-tasting Capsicum annuum chilli from the mountains of central Mexico, hotter than a jalapeño and the classic chilli for raw salsas and guacamole.
What it is¶
The serrano is a Capsicum annuum chilli about 3–6 cm long and 1–1.5 cm across, with a pointed tip and smooth, glossy skin. It is usually sold green, though ripe red, orange and yellow serranos are also eaten. Compared with the jalapeño it is slimmer, with thinner walls, and generally two to five times hotter, at around 10,000–25,000 SHU.
The walls are still fleshy enough that serranos are seldom dried; unlike many Mexican chillies they have no separate dried name in common use. Their home is fresh: raw salsas, guacamole and pickles.
Origins and history¶
Serrano means "from the mountains" (sierra), a reference to the highlands of the northern Puebla and Hidalgo states in central Mexico, where the chilli originated. It has been grown there for centuries and remains one of the most-used fresh chillies in Mexico, especially in the centre and south. In the United States it became widely available from the late twentieth century as Mexican cooking spread beyond Tex-Mex; it is now a standard supermarket chilli in much of North America, and increasingly easy to find in Britain.
Flavour and aroma¶
Serranos taste crisper and brighter than jalapeños, with a green, slightly citrusy, grassy flavour and less of the bell-pepper note. The heat is clean and sharp, arriving quickly and lingering a little longer than a jalapeño's. Red serranos are sweeter and fruitier with a rounder heat. Because the walls are thinner, the ratio of hot placenta to flesh is higher, which is one reason they pack more punch.
In the kitchen¶
Serranos are the chilli of choice for many cooks in central Mexico for anything raw.
- Pico de gallo (salsa mexicana): tomato, white onion, serrano, coriander, lime and salt. One or two serranos per 500 g tomatoes gives a lively heat.
- Guacamole: finely chopped serrano mashed with onion and coriander before the avocado goes in.
- Salsa verde: roasted or boiled tomatillos blended with serranos, garlic and coriander.
- Pickles: serranos en escabeche, like pickled jalapeños but hotter.
- Beyond Mexico: serranos stand in well for Indian or Thai green chillies in curries, chutneys such as green chutney, and stir-fries.
Chop serranos very finely: a large piece in a mouthful of salsa is a nasty surprise. There is no need to deseed for most uses, as the heat is part of the point; remove the ribs if serving cautious eaters.
💡 Toasting on a comal
Mexican cooks often blister serranos whole on a dry griddle (comal) until spotted black before blending them into salsa. The skins char, the flesh softens and the flavour turns rounder and sweeter.
Buying and storing¶
Choose firm, shiny pods with fresh green stems. Store unwashed in the fridge in a paper bag for one to two weeks. They freeze well whole; chop from frozen. Canned and pickled serranos are available in Mexican grocers and keep for months once opened if refrigerated.
Substitutes¶
- Jalapeño: similar flavour, milder; use one and a half to two per serrano.
- Indian green finger chilli or Thai green chilli: similar heat, thinner and more grassy.
- Bird's eye: much hotter; use half or less.
- Chilli flakes in cooked dishes only; they lack the fresh crunch.
Pairs well with¶
Tomato, tomatillo, lime, white onion, coriander leaf, avocado, garlic, corn, black beans, pork, prawns, cumin and mango.
Growing your own¶
Serranos are productive and relatively easy. Sow indoors in February–March at 20–25°C and grow on under cover; in a good British summer they can crop outdoors in a sheltered, sunny spot after the last frost. Plants grow 60–150 cm and carry dozens of small pods, so stake them. Harvest green when firm and glossy, or leave to ripen red. Serranos are quite tolerant of cooler nights once established. See growing chillies.