Serrano Peppers 101 and Salsa Recipe
Native to Latin America, Mexico and the Southern Parts of the US, the Serrano pepper is a medium hot to hot pepper that ranges between 7,000 to 25,000 on the Socville scale. This is a smaller pepper that is a meatier variety than some. Because its structure has very thin skin, it is not a pepper that is used for drying.
Growing the Serrano is relatively easy. It starts out as green in color and as the fruit ripens you will see it change colors to red, orange and brown. This pepper is one of the most used peppers in Mexico and is widely used in the making of Pico De Gallo otherwise known as Mexican Salsa.
Authentic Mexican Salsa is a chunky condiment, not necessarily a chip dip and is used traditionally as a side dish and topping for tacos, burritos or any dish for that matter.
Here is a great recipe for Pico de Gallo so you can enjoy the taste of some Serrano peppers and compare them to the Jalepeno.
Fresh Mexican Pico de Gallo Recipe
- 1 white onion, finely chopped
- 4 ripe plum tomatoes, seeded and finely chopped
- 1 to 3 serrano peppers, seeded and finely chopped
- ½ cup fresh cilantro leaves, chopped
- 1 tablespoon limejuice
- Salt to taste
- Combine all the ingredients, cover and refrigerate for an hour.
Adjust your peppers to your taste. This is used like a relish or garnish. You can top anything with it. Potatoes, Salads, sandwiches, soups, you decide and enjoy!
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