Peppers - Serrano



Quick Facts

Availability: Mid-July  
Size: Medium
Quantity: 7 peppers per bag
Flavor: Hot
Use: Consumed raw or cooked
Grown:  Field


Storage and Preparation

Short Term Storage: Store serrano peppers unwashed in a plastic bag in the vegetable drawer of the refrigerator.  Peppers can last up to a week in the fridge.
Long Term Storage: Peppers can be frozen or canned.

More information from ISU extension on:
Freezing
Canning

Preparation: Peppers should be thoroughly washed under cold running water before use.


Pairings and Nutrition

Pairings: Serrano peppers are hotter than jalapenos.  They are very commonly used in Mexican cuisine and often added to salsas.
Nutrition: Serranos contain vitamin C and vitamin A and are very low in calories.


Serrano Pepper Recipes


Salsa
Ingredients:
  • 1 lb. plum tomatoes, cored, finely chopped (about 2 cups)
  • 2 serrano chiles, minced
  • 1 medium white onion, minced (about 1 cup)
  • 3 Tbsp. chopped fresh cilantro
  • 3 Tbsp. fresh lime juice
  • Kosher salt
Directions:
  1. Combine tomatoes, chiles, and onion in a medium bowl.
  2. Stir in cilantro and lime juice.
  3. Season with salt.
  4. Serve with tortilla chips.
  5. Can be made 1 day ahead. Cover and chill (salsa will get hotter the longer it sits)

Guacamole
Ingredients:
  • 6 ripe avocados, cut into 1/2-inch dice
  • 4 medium ripe tomatoes, cut into 1/2-inch dice
  • 1 large white onion, finely chopped
  • 1/2 bunch of fresh cilantro, leaves chopped
  • 1 serrano pepper, finely minced
  • Juice from 4 small lemons (about8 tablespoons)
  • 2 teaspoons kosher salt or to taste
Directions:
  1. In a large bowl, place the avocados, tomatoes, onions, cilantro, serrano, lemon juice, and salt.
  2. Stir gently until well combined.

Spiced Rice
Ingredients:
  • 2 cups uncooked long grain rice
  • 4 cups water
  • 1/4 cup chopped fresh cilantro
  • 2 serrano chiles, chopped
  • 1 Tbsp. Chicken flavor Bouillon
  • 1/8 tsp. ground black pepper

Directions:

  1. Bring water, rice, chiles and Chicken flavor Bouillon to a boil over high heat in 3-quart saucepan.
  2. Reduce heat to low and simmer covered 20 minutes or until rice is tender.
  3. Fluff rice with fork, then stir in cilantro and pepper.