Like most peppers, serranos grow happily here in North Texas from spring right through until the first freeze. Learn how to transform your serrano harvest into a spicy, green salsa that goes with just about everything.
What Are Serrano Peppers
Serrano peppers are small, hot chiles that grow on 2-3 feet tall, highly productive plants. Registering 10,000 to 20,000 units on the Scoville scale, serranos are considered medium-hot to hot. They are slightly hotter than jalapeños (2,500 – 10,000).
The pepper originated in the mountainous Mexican states of Hidalgo and Puebla. The name comes from the Sierra Mountains of the region. Serrano means: “Of the Sierra”.
How to Grow Serrano Peppers
- For a summer crop, start serrano peppers by seed indoors in mid-February and transplant into the garden in mid-April. For a fall crop, start seeds in late May and transplant in August. Transplants are widely available for purchase.
- Prior to planting, amend your soil with high-quality compost. Space pepper plants 18 to 24 inches apart. Spread hardwood mulch around plants to a depth of 3″.
- For maximum production, keep pepper plants well fertilized and evenly watered throughout the growing season. Fluctuations in
watering can cause blossom-end rot. - Harvest serrano peppers once they reach 2 1/2 – 3 inches long. Serranos can be enjoyed when green or red.
Serrano Pepper Salsa Recipe
8 tomatillos, husked, washed and quartered
6-8 serrano peppers (depending on your heat tolerance), stemmed and split
1/2 white onion (diced)
4 teaspoons salt
1/4 bunch of cilantro, stems removed
3 tablespoons white vinegar
- Place the tomatillos, serranos, onion, and garlic into a medium sauce pan. Add 1 1/2 cups of water and bring to a simmer. Simmer for 6-7 minutes until tomatillos are soft. Let cool for 5 minutes.
- Pour vegetables and cooking liquid into a blender or food processor. Add the cilantro, vinegar, and salt. Blend until smooth. Add water if you would like a thinner consistency.
- Taste and adjust seasoning if necessary with additional vinegar and salt.
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