Serrano pepper

The serrano pepper (Capsicum annuum) is a type of chili pepper that originated in the mountainous regions of the Mexican states of Puebla and Hidalgo.[1] The name of the pepper is a reference to the mountains (sierras) of these regions.[1]

Serrano pepper
Serrano pepper plant with red and green fruits
Species	Capsicum annuum
Origin	Puebla and Hidalgo Mexico
Heat	Hot
Scoville scale	10,000–23,000 SHU

Serrano plant

Mature serrano pepper plants reach a height of 0.5 to 1.5 m (1.5 to 5.0 ft) tall.[1] Each plant can produce up through 50 pepper berries (not true botanical pods).[1] The fruit can be harvested while they are green or ripe. Unripe serrano peppers are green, but the color varies at maturity; common colors for the ripe fruit are green, red, brown, orange, and yellow. Serrano peppers do better in soils with a pH between 7.0 and 8.5 in warm temperatures above 75 °F (24 °C) and have a low tolerance for frost.[2]

Serrano fruit

Peppers, serrano, raw

Nutritional value per 100 g (3.5 oz)
Energy	121.336 kJ (29.000 kcal)
Carbohydrates	6.70 g
Sugars	3.8 g
Dietary fiber	3.7 g
Fat	0.4 g
Protein	1.7 g
Vitamins	Quantity %DV^†
Vitamin A equiv.	6% 47 μg
Thiamine (B1)	5% 0.054 mg
Riboflavin (B2)	7% 0.081 mg
Niacin (B3)	10% 1.537 mg
Vitamin B6	39% 0.505 mg
Folate (B9)	6% 23 μg
Vitamin C	54% 44.9 mg
Vitamin E	5% 0.69 mg
Vitamin K	11% 11.8 μg
Minerals	Quantity %DV^†
Calcium	1% 11 mg
Iron	7% 0.86 mg
Magnesium	6% 22 mg
Phosphorus	6% 40 mg
Potassium	6% 305 mg
Sodium	1% 10 mg
Zinc	3% 0.26 mg
Other constituents	Quantity
Water	90.25 g
Capsaicin	0.01g – 6 g
Units μg = micrograms • mg = milligrams IU = International units
^†Percentages are roughly approximated using US recommendations for adults. Source: USDA Nutrient Database

The Scoville rating of the serrano pepper is 10,000 to 23,000.[3] They are typically eaten raw and have a bright and biting flavor that is notably hotter than the jalapeño pepper. Serrano peppers are also commonly used in making pico de gallo and salsa, as the chili is particularly fleshy compared to others, making it ideal for such dishes.[1]

It is the second most used chili pepper in Mexican cuisine.[4] The Mexican states of Veracruz, Sinaloa, Nayarit, and Tamaulipas produce about 180,000 tons of serranos each year.[5]

Close-up of unripe serrano peppers

See also

• Pickled pepper

References

1. DeWitt, Dave; Paul W. Boslund (2009). The Complete Chile Pepper Book: A Gardener's Guide to Choosing, Growing, Preserving, and Cooking. Timber Press. p. 64. ISBN 0-88192-920-4.
2. "Growing Serrano Peppers". PlantDex. Archived from the original on October 19, 2012. Retrieved June 7, 2012.
3. "Types of hot peppers". Retrieved March 12, 2010.
4. "Serrano Pepper | WorldCrops". worldcrops.org. Retrieved August 17, 2017.
5. Nolte, Kurt. "Serrano Peppers" (PDF). cals.arizona.edu. Retrieved August 30, 2012.