Name: Serrano pepper (Capsicum annuum) — a small, slender, bullet-shaped chilli, usually eaten green, with a bright, crisp flavour and a heat of about 10,000 to 25,000 Scoville units, noticeably hotter than a jalapeño.
Description
The serrano is native to the mountains of Hidalgo and Puebla in Mexico, and its name comes from sierra, meaning mountains. It is a staple of Mexican cooking, in fresh salsas such as pico de gallo, in guacamole and in sauces, and is also popular in Thai-style dishes in the United States.
Serranos have a thin skin and no need to be peeled, a fresh, grassy, sharp flavour and a fairly intense heat that hits quickly and fades. They are usually eaten green, though they ripen to red, orange and yellow.
Main nutrition value
Serrano peppers provide vitamin C, vitamin A, vitamin B6 and capsaicin, in the small amounts in which they are normally eaten.
How best to be consumed
Serranos are used fresh and raw, finely chopped.
- Chop finely, with seeds removed for less heat, into salsas, guacamole and pico de gallo.
- Blend into green sauces and marinades.
- Slice thinly into tacos, noodles, soups and stir-fries.
- Roast or pickle for a smoky or tangy flavour.
- Wear gloves when handling, and wash your hands well.
Overconsumption could cause…
Serranos are safe in food amounts but hot.
- Burning in the mouth, stomach upset or heartburn, particularly in people with reflux, gastritis or IBS.
- Burns on the skin and eyes from handling cut chillies, so wear gloves and wash hands well afterwards.
- Reactions in a small number of people sensitive to nightshade plants, such as joint or digestive complaints, though evidence is limited.
- Burning and sweating from eating too many.
Wikipedia — Serrano pepper, used for origin, naming and history: https://en.wikipedia.org/wiki/Serrano_pepper
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