• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
5 Secrets to Mexican Cooking

sign up to get my top 5 secrets to help you master mexican meals at home!

trending now: March Cooking Challenge!
  • About
  • Press/Advertise
  • Contact

Isabel Eats

Easy Mexican recipes for home cooks

  • Recipes
    • All Recipes
    • Course
      • Breakfast
      • Dinner
      • Sides
      • Desserts
      • Appetizers
      • Drinks
      • Soups & Stews
      • Salads
      • Salsas
      • Sauces and Condiments
    • Diet
      • Gluten Free
      • Low Carb
      • Paleo
      • Vegan
      • Vegetarian
    • Meat
      • Beef
      • Chicken
      • Chorizo
      • Pork
      • Turkey
      • Seafood
    • Occasion
      • Christmas
      • Cinco De Mayo
      • Easter
      • Game Day
      • Summer
      • Thanksgiving
    • Type
      • 30 Minute Meals
      • Mexican Basics
      • Freezer Friendly
      • Grilling
      • Healthy
      • Instant Pot
      • Slow Cooker
      • Enchiladas
      • Tacos
  • Dinners
  • Kitchen Tips
  • Life
  • Shop
  • About
  • Subscribe!

    sign up to get my top 5 secrets to help you master mexican meals at home!

Browse by Course/Type/Diet

  • by course
    • Breakfast
    • Dinner
    • Sides
    • Desserts
    • Appetizers
    • Drinks
    • Soups & Stews
    • Salads
    • Salsas
    • Sauces & Condiments
  • by type
    • 30 Minute Meals
    • Mexican Basics
    • Freezer Friendly
    • Grilling
    • Healthy
    • Instant Pot
    • Slow Cooker
    • Enchiladas
    • Tacos
  • by meat
    • Beef
    • Chicken
    • Chorizo
    • Pork
    • Turkey
    • Seafood
  • by diet
    • Gluten Free
    • Low Carb
    • Paleo
    • Vegan
    • Vegetarian
  • by occasion
    • Christmas
    • Cinco De Mayo
    • Easter
    • Game Day
    • Summer
    • Thanksgiving
Jump to latest Browse All Recipes
HomeKitchen Tips

Serrano Peppers 101

rate recipe Shareshare
Share on:
494 shares
By: IsabelPosted: 10/11/19

This post may contain affiliate links. Read my disclaimer.

Serrano peppers are chili peppers with big flavor that are very popular in Mexican cuisine! Learn more about them here and get our favorite recipes to use them in, too!

Serrano peppers on a white table.

How hot are serrano peppers?

Serrano peppers are hotter than a jalapeno pepper, but not as spicy as a habanero. They give you a burst of heat while still remaining bright and flavorful.

On the Scoville Scale, serranos are ranked 8,000-22,000 SHU. For reference, bell peppers have a rank of zero and jalapenos are at about 5,000 SHU.

Serrano pepper on the scoville scale.

As a general rule, the smaller the pepper, the spicier it will be. This is because capsaicin, the chemical that makes hot food spicy, is more concentrated in smaller peppers.

Serrano vs. Jalapeno

Jalapenos can be your best option as a substitute for serrano peppers. Jalapenos are easy to find in nearly all grocery stores whereas serranos are very common in Mexico, but may not be as easy to get in some parts of the U.S..

Both peppers look very similar. They’re both long and relatively skinny peppers that taper at the end and they’re most often dark green when purchased.

A serrano pepper next to a jalapeno pepper.

However, serranos are typically skinnier and slightly shorter than the average jalapeno.

Jalapenos are less spicy, but they have a similarly bright flavor. If you’ve tasted a jalapeno, you know what a serrano pepper will taste like. 

The difference comes in the heat level. Serrano peppers can be up to three times as hot a jalapeno. If you like jalapenos but wish they had more heat, serrano peppers are the answer to your recipe dilemmas. 

Handling tips

If you have sensitive skin or open wounds, always use gloves while handling chili peppers, especially ones that are particularly spicy. These are not as dangerous as habaneros, but dangerous enough that you need to avoid touching your eyes when you handle and/or cook with them.

Before using them in a recipe, rinse the peppers well and cut off the stem. 

If you want to tone the heat down just a bit, you can remove the seeds and veins. However, the seeds are edible. These peppers can be eaten raw or simply chopped and added to dishes as desired. 

A serrano pepper sliced in half to reveal the veins and seeds.

Serranos don’t need to be peeled since the walls of the skin are very thin.

While usually used fresh, you can also dry serrano peppers. It’s not as common as other dried peppers because of the meatiness of the flesh. If you are looking for them in the store, they may be called balin, tipico or largo. 

How to roast serrano peppers

Roasting serrano peppers is a common way to cook them. It’s super easy to do and adds another layer of rich smoky flavor! Here’s how to do it.

  1. Rub the peppers with oil.
  2. Roast under a broiler or over an open flame.
  3. Let the skin blister and char.

Recipes using serranos

Serrano peppers can add lots of extra flavor and heat to any dishes that call for spicy peppers. Here are a few recipes that are perfect for serranos!

  • Chiles Toreados
  • Fresh Homemade Salsa
  • Pico de gallo
  • Guacamole
  • Black Bean and Corn Salsa
  • Easy Salsa Verde

Did I mention they’re healthy?!

One of the great benefits of eating a serrano pepper is that these spicy peppers are good for your health! A few of the many benefits include:

  • Antioxidant properties
  • Plenty of vitamins A and C (for a boost to your immune system), 
  • They help to lower cholesterol and reduce the risk of heart disease

So if you are looking to step up your chili pepper game, these peppers are a great option.

Learn about other Mexican peppers

  • Anaheim peppers
  • Ancho chiles
  • Chile de Arbol
  • Chipotle peppers
  • Guajillo peppers
  • Habanero peppers
  • Jalapeno peppers
  • Poblano peppers

You may also like…

  • The scoville scale and a guide to scoville heat units.
    The Scoville Scale - A Guide to Hot Peppers
  • Habanero pepper on a table.
    Habanero Peppers 101
  • Jalapeno Peppers
    Jalapeno Peppers 101
  • Chile de Arbol Peppers on a white plate.
    Chile de Arbol Peppers
free ebook!

download my top 10 recipes book

Subscribe and receive a free e-cookbook of our Top 10 Easy Mexican Recipes!

Get My Copy!

Download my top 10 easy Mexican recipes!

Isabel Orozco-Moore of Isabel Eats holding a turkey for Friendsgiving.
Previous Post
Friendsgiving Tips and Recipes
Next Post
Grilled Shrimp Tacos with Creamy Slaw

Reader Interactions

Leave a Comment Cancel reply

Have a question? Use the form below to submit your question or comment. I love hearing from you and seeing what you made!
Recipe Rating:




  1. Cynthia says

    Posted on 9/7 at 7:41 pm

    I have been letting my serrano peppers turn red on the plant. They are so sweet and the heat is still there. I’ve been roasting them in the oven and then freezing them to use later.

    Reply
  2. Johna Gravitt says

    Posted on 7/16 at 8:14 am

    Hi, I bought some seronno peppers and want to stuff them with cream cheese and soppresotta, then cook on the grille in my pepper rack. What’s the best way to do this? Also how long would I grille them for?

    Reply
    • Ana @ Isabel Eats says

      Posted on 2/7 at 11:11 am

      Hello! We have a recipe for jalapeno poppers on our website that can be adjusted! You can use serrano peppers and stuff them with the ingredients of your choice and use that recipe for how to cook them. I hope this helps!

      Reply
  3. Sandra Wilson says

    Posted on 12/26 at 9:36 am

    Can you add blended serrano peppers to green parole after the parole has already been made a day before?

    Reply
    • Ana @ Isabel Eats says

      Posted on 2/7 at 11:52 am

      Hi Sandra! If you do, we recommend heating the posole back up with the blended peppers over the stove so it can incorporate the flavor. I hope this helps!

      Reply
  4. Sandra Wilson says

    Posted on 12/26 at 9:30 am

    I made the green Pozole in a huge pot and used 15 jalapeno peppers, but my pozole wasn’t spicy. Would I use serrano peppers for that? If so about how many would I use. I want it real spicy but not super hot.

    Reply
    • Ana @ Isabel Eats says

      Posted on 2/2 at 11:17 am

      Hi Sandra! Yes, you can add serranos to make it spicy. We suggest adding them 1-2 at a time and then tasting the sauce to make it to your liking.

      Reply
  5. Chuck says

    Posted on 10/12 at 3:10 pm

    Like most peppers, the heat range on the serranos I purchase vary greatly. I’ve had ones from the local grocery store that I can eat almost like bell peppers. The ones I get from the Supermercado are blazing hot. Thought I was putting 2 grocery store serranos in my last batch of salsa but turns out it was 2 from the Supermercado! Holy hellfire batman. Salsa was great but just at the limit of heat I can take. Good article.

    Reply

Primary Sidebar

Isabel Orozco-Moore, Founder of Isabel Eats
¡Hola!

i’m isabel

A first-generation Mexican American who loves to cook! Here at Isabel Eats, you’ll find a mix of all your favorite authentic Mexican recipes with a twist!

Read More

Notice: JavaScript is required for this content.

free email series!

5 Secrets to Mexican Cooking

My top 5 secrets to help you master Mexican meals at home in no time!

Sign me up!

Sign up to get My top 5 secrets to help you master Mexican meals at home in no time!

Notice: JavaScript is required for this content.

Authentic Recipes

This Mexican Pork Chile Verde is made of tender pieces of pork simmered in a flavorful tomatillo and chile broth. Serve in a bowl or with a side of rice for an authentic Mexican meal! (low carb, gluten free, paleo)

Chile Verde Recipe

Masa for Tamales

Masa for Tamales

Six bolillo breads on a baking sheet ready to eat.

Bolillo Bread (Mexican Rolls)

Pozole verde in a bowl topped with shredded cabbage, sliced radishes, cilantro, and lime juice.

Chicken Pozole Verde

Pozole Rojo (Red Posole) recipe

Pozole Rojo Recipe

Cooked Mexican rice in a pot with peas mixed in.

Authentic Mexican Rice

Reader Favorites

Beef empanadas on a plate served with a side of guacamole.

Beef Empanadas

Chile relleno on a plate with red salsa.

Chile Relleno Recipe

Cooked canned black beans with tomatoes, onions and garlic in a bowl.

How to Cook Canned Black Beans

Chicken enchiladas in a baking dish topped with cilantro.

Easy Chicken Enchiladas

Juicy pork carnitas in warm corn tortillas topped with cilantro, onions and limes.

Easy Carnitas Recipe

Conchas in a bowl ready to be eaten.

Conchas (Mexican Sweet Bread)

Opens in a new window Opens an external site Opens an external site in a new window

5-star faves

Frozen margaritas in glasses topped with lime wedges.

Frozen Margaritas

These were absolutely delicious. So fresh and the perfect amount of sweetness.

A bowl of borracho beans

Borracho Beans

These beans are delicious! Garlic, onion, beer and bacon…you can’t go wrong, lol! I loved these!

Chile Colorado

This recipe is so perfect and delicious. My entire family loved it! Big kudos to you for such an authentic masterpiece!

follow along @isabeleats

Favorites

  • Tacos
  • Sides
  • 30 Minute Meals
  • Desserts
  • Drinks
  • Salsas

Browse By Meat

  • Chicken
  • Beef
  • Pork
  • Seafood
  • Turkey
  • Chorizo
Back to Top
  • About
  • Press
  • Disclaimer
  • Privacy
© 2023 Isabel Eats Site Credits Designed by Melissa Rose Design Developed by Once Coupled