The serrano pepper is similar to the jalapeño in its look, but this pepper is much hotter. On the Scoville heat index, the serrano pepper can be between 10,000 and 25,000. This pepper is usually small (around 2 inches) and green in color. As a rule of thumb, the smaller the serrano pepper, the hotter it will taste.
Mature serrano pepper plants reach a height of 0.5 to 1.5 m (1.5 to 5.0 ft) tall. Each plant can hold up to 50 pepper pods. The fruit can be harvested while they are green or ripe. Unripe serrano peppers are green, but the color varies at maturity; common colors for the ripe fruit are green, red, brown, orange, and yellow. Serrano peppers do better in soils with a pH between 7.0 and 8.5 and in warm temperatures above 75°F (24°C); they are not frost-tolerant.
Serrano peppers are perfect for salsas, sauces, relishes, garnishes, and more. They are usually best when roasted. I personally love serrano peppers for their delicious spicy kick. Where a jalapeno has a nice bite to it, the serrano steps it up a nice level, and has a fresh flavor similar to the jalapeno. Roasted serrano peppers are delicious and make a welcomed addition to many a meal.
Looking for seeds or plants? We have them.
Our small family business from the love and want of spicy foods and peppers. All our products are grown on our farm and are 100% organic and GMO free. All seed stock comes from our own grown plants and not from a reseller to ensure quality.
Subscribe to:
Post Comments (Atom)
Dragon Cayennes
The Dragon Cayennes for our Peppa Sauce are getting nice and ripe. Wont be long now and we will be making more.
-
The answer is really quite simple: Fermentation creates a LOW PH naturally. Others may use vinegar to lower pH and nothing is wrong with tha...
-
We are so happy to have our first sauce available. We make lots of sauces and mainly for us and for friends but decided to make and bottle. ...
-
We finally got our hands on the seeds and growing them out. Always trying to provide the newest and exotic peppers we can find. When in dout...
No comments:
Post a Comment