Preparation, uses, and tips
The seeds and membranes in chile peppers contain most of the capsaicin, the compound that
lends them their mouth-searing qualities. Use caution when handling these chiles. Serranos are
hot enough to easily irritate the skin on the hands and it can be painful if their juice comes
in contact with the eyes. Wear thin disposable surgical gloves while working with hot chiles,
and don’t touch your face until the gloves are removed.
Serrano peppers are often used to add considerable heat to salsas and sauces and can be
used with or without their seeds. While they do not need to be peeled, these peppers should be
roasted before adding to sauces.
Buying and Storing Tips
Fresh serrano chiles can be found in the produce section of specialty markets and
supermarkets. Choose chiles with deep colors, avoiding those that look wrinkled or soft. Store
them in a plastic bag for up to two weeks in the refrigerator. These peppers do not retain
their flavor and heat after freezing.
Varieties
Though not as hot as the infamous habañeros, serrano peppers deliver plenty of heat
and are the easiest hot chiles to obtain. These dark green or red peppers are between 1 and 2
inches (2.5–5 cm) in length and about 1/2 inch (1.3cm) in diameter, with a slight taper
and a rounded end. The larger variety, termed the Largo, can be twice this size.
Serrano chiles are extremely hot peppers that range in heat between 5,000 and 20,000
Scoville heat units. How high a chile pepper
scores on the heat scale is determined by high-performance liquid chromatography measurement
of how many parts per million of capsaicin it contains. (Capsaicin is the compound that gives
chile peppers their fiery bite.) This figure is then converted into the historic Scoville heat
units that signify how much dilution is necessary to drown out the chile’s heat. The
heat level of a chile is given as a range because it varies with how and where the pepper was
cultivated.
Nutrition Highlights
Serrano pepper (raw), 1/2 cup (52.5g)
Calories: 16.8
Protein: 0.9g
Carbohydrate: 3.5g
Total Fat: 0.2g
Fiber: 1.9g
*Foods that are an “excellent source” of a particular
nutrient provide 20% or more of the Recommended Daily Value, based upon United States
Department of Agriculture (USDA) guidelines. Foods that are a “good source” of a
particular nutrient provide between 10 and 20% of the USDA Recommended Daily Value.
Nutritional information and daily nutritional guidelines may vary in different countries.
Please consult the appropriate organization in your country for specific nutritional values
and the recommended daily guidelines.