Serrano Red
What makes Serrano Red special
Serrano Red is a classic, medium-hot chilli with a fresh flavour and many uses. It is especially valued in Mexican cooking and gives a generous harvest of elongated red pods with a clear chilli aroma. Perfect if you want to grow a chilli that suits both fresh and cooked food.
Background and name
Serrano originally comes from the mountainous regions of Mexico, where the name means ‘mountain’ (sierra). Serrano Red is the red, fully ripe version of the classic green serrano, which is usually picked unripe. The red version has a fuller flavour and somewhat higher heat.
Appearance and growth habit
The plant is compact and hardy, reaching about 60–80 cm, and bears masses of slim pods 4–6 cm long that ripen from green to bright red. The variety is easy to grow and suits both pots and open ground.
Estimated Scoville heat
Approx. 10,000–25,000 SHU
Flavour and uses of Serrano Red
The flavour is distinctly grassy, fresh and slightly sweet with a pronounced chilli aroma. The heat is noticeable but pleasant and fades quickly. Suits tacos, chilli salsas, egg dishes and ceviche.
Ways to use Serrano Red
Cut into thin slices and use as a topping on pizza, tacos or in salads. Make a classic pico de gallo or pickle it whole to preserve flavour and colour.
How to grow Serrano Red
Serrano Red belongs to Capsicum annuum and can be sown between February and April. It is hardy, easy to grow and does as well on a sunny windowsill as in a greenhouse or open ground. Feed regularly and harvest often for higher production.
The price is for 6 chilli seeds
Sow in moist seed compost and keep warm, at about 25–30°C for best germination The compost should be moist but not wet. A propagator helps to keep the air humid. Once the seedlings have grown a little and developed their second pair of leaves, you can lower the temperature to about 20°C and take them out of the propagator. They do well on a sunny windowsill, in a greenhouse and outdoors in summer. For best results, soak the seeds in Growhelper for 12–24 hours before sowing.
