Serrano Hot Chile Pepper

75-90 days. Remarkable for fresh salsas, Serrano was first grown in northern Puebla and Hidalgo in Mexico. This ever-bearing Chile produces loads of 2" by 1/2", flame-shaped fruit on plants growing to 3' tall. These hot, spicy beauties with Scoville units about 10,000 to 20,000 are #1 in Mexican markets, used from green to orange-red for salsas or fire-roasted to accompany meat and chicken. Try this unusual salsa: toast four to five Serrano (membrane and seeds removed) in a little oil and turn until fragrant. Grill six to eight Roma Tomatoes until skin is evenly charred. Toss in blender, with two to three fresh Tomatoes, two Garlic cloves and salt. Heaven with homemade tortillas. (OP.)

One packet of about 25 seeds
In stock
Item
#3670
$3.85
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  • Information
  • Best raised as transplants sown indoors 6 to 8 weeks prior to setting out after the last spring frost date, Hot Peppers love heat: afficionados theorize that the hotter the growing conditions, the hotter the Pepper. The heat in Peppers is related to the amount of capsaicin within the tissues and seeds. We include heat unit measurements (known as Scoville units) and arrange the Peppers in ascending incendiary order! At the height of harvest, hold a roast. Place picked Peppers on a hot grill, turning them until all sides are charred and blistered black. Pile them all in a paper bag so that they steam each other's skins off. Once they are cool enough to handle, peel off the skins, remove the stems and slice into long pieces, scraping away the seeds. Freeze in airtight plastic bags for use on sandwiches and in sauces, stews and casseroles through the winter. Deer resistant.

    Average seed life: 2 years.

  • Gardening Tips
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Best raised as transplants sown indoors 6 to 8 weeks prior to setting out after the last spring frost date, Hot Peppers love heat: afficionados theorize that the hotter the growing conditions, the hotter the Pepper. The heat in Peppers is related to the amount of capsaicin within the tissues and seeds. We include heat unit measurements (known as Scoville units) and arrange the Peppers in ascending incendiary order! At the height of harvest, hold a roast. Place picked Peppers on a hot grill, turning them until all sides are charred and blistered black. Pile them all in a paper bag so that they steam each other's skins off. Once they are cool enough to handle, peel off the skins, remove the stems and slice into long pieces, scraping away the seeds. Freeze in airtight plastic bags for use on sandwiches and in sauces, stews and casseroles through the winter. Deer resistant.

Average seed life: 2 years.

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