The serrano
is a small, thin,
chile that is five times hotter than jalapenos. It has a
thick flesh that does not dry well, so it is best used fresh. It has an elongated
body that is green in color and matures to bright red. | |
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There is no need to peel or seed the serrano pepper . Just cut it into tiny slices
or mince it to use for salsas and pico de gallo. The flavor is very crisp and
biting, with a delayed heat that remains on your palate. |
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