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You are here: Home / Chiles / Serrano Chile

Serrano Chile

Douglas Cullen, This blog generates income via ads and affiliate links which earn us a small commission.

Serrano chiles [Pronounced say RON oh] are fresh green chiles typically used to add flavor and heat to salsas and other dishes. It has a bright, sharp taste and is quite hot.  Serrano chiles appear in so many dishes it’s hard to imagine Mexican cuisine without them.

Serrano Chiles
Serrano Chiles

Serrano chiles look like skinny mini jalapeño chiles and measure about 1 ½ inches to 2 inches long. As serranos ripen they turn orange and then red.

How to Use

Serrano chiles are used in an infinite number of dishes. You don’t need to peel serrano the chiles to use them. Remove the stems. Removing the seeds and veins will reduce the heat but is not necessary. The seeds are edible. You can substitute jalapeños in recipes that call for serranos just a bit more because jalapeños aren’t as hot.

How Hot are Serrano Peppers?

On the Scoville heat units scale which ranks the heat of chile peppers, serrano chiles register between 10,000 to 23,000 Scoville heat units. For a comparison, jalapeño chiles register between 3,500 and 8,000 Scoville heat units.

Other Names

Serrano chiles are also known as serrano peppers and serrano chilis.

Recipes That Use Serrano Peppers

  • Classic Mexican Salsa
  • Black Bean Soup Recipe
  • Salsa Molcajeteada
  • Machaca con Huevo

More Fresh Chiles

  • Poblano Chiles

More Chiles

  • Fajita Seasoning
  • Mexican Pickled Peppers
  • Pasilla Chiles
  • Ancho Chile

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Hola, I am Douglas. Let me share my love of Mexican Cuisine with you that developed over 20+ years of living in Mexico.

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D. Cullen Profile Picture

Hola, I am Douglas. Let me share my love of Mexican Cuisine with you that developed over 20+ years of living in Mexico.

More about me →


Most Popular Recipes

  • Classic Salsa Verde
  • Restaurant Style Salsa
  • Traditional Sopa de Fideo
  • Red Pork Pozole
  • Chicken Tinga
  • Agua de Jamaica
  • Tres Leches Cake
  • Beet Salad with Feta Cheese and Citrus Balsamic Viniagrette
  • Red Enchilada Sauce
  • Mole Poblano

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