Quantity: 7 peppers per bag
Use: Consumed raw or cooked
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.
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
- 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
- Combine tomatoes, chiles, and onion in a medium bowl.
- Stir in cilantro and lime juice.
- Season with salt.
- Serve with tortilla chips.
- Can be made 1 day ahead. Cover and chill (salsa will get hotter the longer it sits)
- 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
- In a large bowl, place the avocados, tomatoes, onions, cilantro, serrano, lemon juice, and salt.
- Stir gently until well combined.
- 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
- Bring water, rice, chiles and Chicken flavor Bouillon to a boil over high heat in 3-quart saucepan.
- Reduce heat to low and simmer covered 20 minutes or until rice is tender.
- Fluff rice with fork, then stir in cilantro and pepper.