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Dried Serrano Pepper
Dried Serrano Pepper (pronounced “sr-aa-noo”), Capsicum annuum, is also called smoked Serrano peppers, dried Serrano, or red serrano pepper.There are approximately 11 chiles per ounce.
What Are Dried Serrano Peppers
Dried Serrano Peppers are also known in Mexico as "balin, chico, tipico and largo" and in this country as smoked Serrano peppers or dried Serrano. You'll find some who refer to the dried Serrano as "chile seco", but that really translates to the ubiquitous term "smoked chiles".Serrano peppers are the second most commonly grown chile in Mexico after jalapeños. Most often used fresh, Serranos may also be canned as “serranos en escabeche” (packed in vinegar, onions, carrots and herbs) which is used as a popular relish in Mexico that is sometimes added to sauces.
Serrano peppers have been genetically linked to wild Chiltepin Chiles and Jalapeno Chiles were mainly bred from Serrano chile gene pools, thus the closeness.
History of Serrano Peppers
The Serrano chile is indigenous to the foothills of Puebla Mexico, with its name derived from the Spanish word "serranias," meaning foothills. Puebla is located in East-Central Mexico and is bordered by the states of Veracruz to the north and east, Hidalgo, Tlaxcala and Morelos to the west, and Guerrero and Oaxaca to the south.Chiles are native to Mexico and Central America. Evidence of chiles in the diet of indigenous groups in Puebla’s Tehuacán Valley dates back at least as far as 6500 BC and by 4100 BC, the chile plant was already domesticated in the area of Mexico that spans across southern Puebla and northern Oaxaca to southeastern Veracruz.
By the time that Columbus arrived in the Americas, the Azetcs were cultivating chilaca (known as pasilla when dried), de arbol, jalapeno, mirasol (known as guajillo when dried), poblano (when dried called ancho), and serrano chiles. Bernardino de Sahagun, a Franciscan friar, missionary priest and early ethnographer (one who conducts the systematic study of people and cultures), arrived in New Spain (modern day Mexico) in 1529. He quickly learned the Nahualt (pronounced "nä-wätl") language and spent the next 60 years studying the Aztecs and their culture. He described the typical Aztec market as having "hot green chiles, smoked chiles, water chiles, tree chiles, flea chiles and sharp-pointed red chiles. The Aztecs placed such great importance on chiles that they further classified them into 6 categories based not only on their level of pungency (low to high), but also on type of pungency (broad to sharp)”.
The ancient Mayan (2000 BC – 1542 AD), Aztec (1428 – 1521 AD), and western South America’s Inca (1438 – 1572 AD) civilizations held chiles in such high regard that they withheld them from their diets during religious fasting periods.
In the United States, Serrano chile peppers did not become well known until the 1980s when chefs began pickling the peppers in vinegar with carrots and onions, a recipe that has been used in Mexico for many generations. Red Serrano chiles gained notoriety with the increased popularity of sriracha hot sauce, which is a sauce that came out of Sri Racha, Thailand. As the hot sauce burst on the scene in the United States in 2008, many craft hot sauce makers started making homemade versions using Red Serrano and Red Jalapeno peppers.
Serrano Chile Cultivation
Serrano chiles do best in soil that is rich, fertile, well-drained, and neutral to slightly acidic and the plant may reach a height of 3' tall and it has many branches starting at ground level. The white flowers give way to immature green fruits that when left to fully mature turn a rich red color. The pods are slender, straight to slightly curved, tubular in shape, taper to a rounded point on the non-stem end and may be between 1-1/2" to 2" long and ½" wide. The outer skin is thin, while the flesh is thick, pale orange-red in color. The central cavity is filled with membranes and small, round, and flat, cream-colored seeds. Each Serrano chile plant can produce up to 50 pods per season. The fruits typically mature in 70 - 80 days. The pods mature from a dark green to an almost yellowish color and finally to a light red at full maturity. Once they have reached full maturity they are then harvested and smoked dried.Where are Our Serrano Peppers From
Mexico.What do Dried Serrano Peppers Taste Like
A crisp, smoky, fruity flavor with citrus undertones and a heat that lingers.How Hot Are Dried Serrano Peppers
These chiles are considered a medium heat chile and come it at 8,000 to 18,000 SHU (Scoville Heat Units).How Do You Use Dried Serrano Peppers
Wildly popular in Mexican cuisine, we like to use Smoked Serrano Chiles in spicy authentic Mexican sauces and in chili, marinades pico de gallo, salsas, and soups as well. This is also a great substitution chile. While the cayenne chile is used in numerous cuisines, it's really just for the clean heat that it provides as it has virtually no real flavor so we'll use the smoky Serrano instead. We'll also use them in place of Guajillo Chiles (2500 - 5000 SHU) when we're in search of a bit more heat, and because these are smoked chiles they give a nice unexpected flavor.Red Serrano Chiles pair well with black beans, guacamole, mangos, pineapples, tomatillos and Queso Fresco.
To get the most intense flavor from our Serrano Chiles, we like to roast them in a dry skillet or in the oven.
To rehydrate your Thai Chiles , rinse them off with warm water and then soak in hot water for 10 minutes. Once rehydrated, dice or puree and add to a recipe.
Red Serrano Pepper Substitution
A good substitute for the Serrano Peppers (8,000 – 18,000 SHU) is Costeno Rojo Chiles (5,000 – 15,000 SHU) although this is a slightly milder chile.| Ingredients | Serrano Chiles |
| Also Called | Smoked Serrano peppers, dried Serrano, or red serrano pepper |
| Recommended Uses | Chili, marinades pico de gallo, salsas, sauces, and soups |
| Flavor Profile | A crisp, smoky, fruity flavor with citrus undertones and a heat that lingers |
| Scoville Heat Units | 8,000 – 18,000 SHU |
| Botanical Name | Capsicum annuum |
| Cuisine | Mexican |
| How To Store | Airtight container in a cool, dark place |
| Shelf Life | 1-2 Years |
| Country of Origin | Mexico |
| Dietary Preferences | Gluten Free, Kosher, Non-GMO |
Hungry for More Information
The Ultimate Guide to Mexican SpicesInto to Authentic Mexican Cuisine
The Culinary Regions of Mexico
The Different Mexican Moles