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Hot. Scoville Heat Units: 10,000 - 25,000

Also known as Balin, chile verde, cora, serrannito, tipico.

Commonly grown in Mexico.

 

 

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Serrano Peppers

The serrano is a small, thin, chile that is five times hotter than jalapenos. It has a thick flesh that does not dry well, so it is best used fresh. It has an elongated body that is green in color and matures to bright red.

There is no need to peel or seed the serrano pepper . Just cut it into tiny slices or mince it to use for salsas and pico de gallo. The flavor is very crisp and biting, with a delayed heat that remains on your palate.

 

 

 

 

 

 

 

 

 

 

 

Use fresh ones to make salsa verde and pico de gallo, and try pickled ones for a zesty condi-ment.

Try them in Mango Salsa or Chicken Chile and Corn Chowder.


 

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