Serrano chile

August 6, 2012

Serrano chile

A few times a year, we get small hot chiles in our shares such jalapeños, yellow hots (aka gueros) or Serranos.  Many of us get very excited about this because those are occasions when we get more chiles than we can eat in one sitting, which allows us to preserve them for use in winter and spring.

Serrano chiles originate from the mountains of south central Mexico.  They resemble jalapeños, except that they are more slender and significantly hotter, though not nearly as hot as habañeros.   Unlike jalapeños, Serranos are not easy to core and seed, and are therefore typically eaten whole or thinly sliced.  In Mexico, they are often incorporated raw in pico de gallo, salsa and ceviche, but they can also be added to stews and stir-fries.

It is unlikely that you will eat your Serrano chiles share all at once, hence you may decide to preserve them.  Because they are fleshy, they are not easy to dry.  They will keep up to 2 weeks in a plastic bag in the refrigerator.  But you have options if you want to keep them for longer.  You can either pickle them (it’s very easy, see Amy’s pickled chiles recipe – Chiles en escabeche, in our online recipe archive), or you can freeze them in an airtight freezer bag, to use in small quantities when you need them.

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