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SMOKED RED SERRANO CHILES 11 LBS CASE
MOQ: 11 lbs case
Serrano (ser-AH-no) chiles, Capsicum annuum, are also known as also called smoked Serrano peppers, dried Serrano, or red Serrano peppers. In the US, these peppers are called by the same name whether they are fresh or dried, and are most commonly sold fresh and green.
Dried Serrano chiles have an earthy, fruity flavor that’s balanced by a gentle nudge of acidity. They have light, smoky top notes.
Serrano peppers are medium-heat chile, with 10,000-25,000 Scoville Heat Units (SHU). Their heat comes on quickly with a sting and lasts a while.
Whole
Store in a cool, dry place.
Shelf Life 3 years
Origin: Mexico
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SKU: MXSERR11L
SMOKED RED SERRANO
Serrano (ser-AH-no) chiles, Capsicum annuum, are also known as also called smoked Serrano peppers, dried Serrano, or red Serrano peppers. In the US, these peppers are called by the same name whether they are fresh or dried, and are most commonly sold fresh and green.
To make dried red Serrano peppers, chiles are allowed to remain on the plant until they ripen and turn bright red. They are then picked and dried in the sun before being finished with smoke to make sure their thick flesh is fully dry and shelf-stable. Ripening makes the peppers fruity, while the drying process gives them their lightly smoked flavor.
Dried Serranos are rich maroon. They wrinkle all over as they dry. They have surprisingly thick skin, which has a bit of a gentle sheen. Red Serrano peppers have a deliciously fruity aroma with a light hint of smoke.
Serranos are long, slender peppers. These torpedo-shaped chiles are between 3 1/2 -4 inches long and about ¾ inch across at the shoulder, tapering down to a point.
The word serrano means “from the mountains”. This pepper originated in the mountainous regions of Puebla and Hidalgo and was given this name in recognition.
The Serrano Chile is a popular Mexican pepper with pungent heat and a sweet, earthy flavor that quickly adds spice and color to many recipes. Add sauces, stews, or chilis for authentic flavor. Reconstitute and dice chile into pieces and add to the dish. Heat ranges from 8,000 to 22,000 on Scoville Heat Units.