| Serrano pepper | |
|---|---|
 Serrano pepper plant with red and green fruits | |
| Species | Capsicum annuum |
| Origin | Puebla and Hidalgo Mexico |
| Heat |  Hot |
| Scoville scale | 10,000–25,000 SHU |
The serrano pepper (Capsicum annuum) is a type of chili pepper that originated in the mountainous regions of the Mexican states of Puebla and Hidalgo.[1] The Scoville rating of the serrano pepper is 10,000 to 25,000.[2] The name of the pepper is a reference to the mountains (sierras) of these regions.[1] The pepper is commonly used to make hot sauces.[3][4]
Mature serrano pepper plants reach a height of 0.5–1.5 meters (1 ft 8 in – 4 ft 11 in).[1] Each plant can produce up to 50 pepper berries (not true botanical pods).[1] 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 in warm temperatures above 24 °C (75 °F) and have a low tolerance for frost.[5]
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 121 kJ (29 kcal) |
6.70 g | |
| Sugars | 3.8 g |
| Dietary fiber | 3.7 g |
0.4 g | |
1.7 g | |
| Vitamins | Quantity %DV† |
| Vitamin A equiv. | 6% 47 μg |
| Thiamine (B1) | 5% 0.054 mg |
| Riboflavin (B2) | 7% 0.081 mg |
| Niacin (B3) | 1.537 mg |
| Vitamin B6 | 39% 0.505 mg |
| Folate (B9) | 6% 23 μg |
| Vitamin C | 54% 44.9 mg |
| Vitamin E | 5% 0.69 mg |
| Vitamin K | 11% 11.8 μg |
| Minerals | Quantity %DV† |
| Calcium | 1% 11 mg |
| Iron | 7% 0.86 mg |
| Magnesium | 6% 22 mg |
| Phosphorus | 6% 40 mg |
| Potassium | 10% 305 mg |
| Sodium | 1% 10 mg |
| Zinc | 3% 0.26 mg |
| Other constituents | Quantity |
| Water | 90.25 g |
| Capsaicin | 0.01g – 6 g |
| |
| †Percentages are roughly approximated using US recommendations for adults. Source: USDA FoodData Central | |
They are typically eaten raw and have a bright and biting flavor that is notably hotter than the jalapeño pepper. Serrano peppers are also commonly used in making pico de gallo and salsa, as the chili is particularly fleshy compared to others, making it ideal for such dishes.[1]
It is the second most used chili pepper in Mexican cuisine.[6] The Mexican states of Veracruz, Sinaloa, Nayarit, and Tamaulipas produce about 180,000 tonnes of serranos each year.[7]
