Product Description
PURPOSE
WHAT IS IT?
All chiles in Mexico have two names for fresh, and dried. Serrano chiles, dried, are usually labeled “chiles secos” in Spanish, although they go by several regional names (See AKA, below.).
They have a medium heat, at 10,000-23,000 SHU, and light flavor. Unripe, they are green. The color, once they mature, can vary from a darker green to red, brown, orange, or yellow. Serranos, for their size, are more fleshy.
Ground is really more about the heat than the flavor. It’s a good medium heat/pungency pepper for dry rubs, sprinkling over elotes, or vegetables, or working into ground meat spicing.
EXPERIENCE
Unlike the raw, where you get hit with bell-pepper flavor and medium heat, you’ll get a more intensified heat with the powder, with a trace of the sweet, and fruity notes of the bell pepper.
CULINARY GEOGRAPHY
TRADITIONAL USES
- Chuletas;
- Tamales verdes de puerco;
- Salsa de Seco;
- Camarones a la Mexicana.
IMPROVISATIONAL ‘RIFFS’
- Huevos Nayarit is my tribute to the fertile region in Mexico. A poached egg on a bed of minced pork, beans, coarse ground peanut, and corn in a spicy seco sauce;
- Steak broiled in a Serrano-cumin butter with onions, garlic, and green plantains;
- Fish, pan seared with cilantro-lime-seco and avocado oil, drizzled with an avocado aioli, on cilantro rice;
- Fun bit of kick in my Tex-Mex chocolate ice cream with churro bits in a seco-sugar-cinnamon crust.
THE BACKSTORY
The Serrano pepper is believed to have originated in Mexico, near the mountains of Puebla and Hidalgo. The chiles get their name from the mountains of the Sierra Madres. In the Mexican stable of chiles, they are one of the hotter domestic peppers.
AKA
- English: Green serrano chile (powder)
- Spanish: Chile serrano verde (en polvo)
- French: Piment serrano vert (en poudre)
- Portuguese: Pimenta serrano verde (em pó)
- Italian: Peperoncino serrano verde (in polvere)
- German: Grünes Serrano-Chilipulver
- Dutch: Groene serrano-chilipoeder
- Swedish: Grönt serrano-chilipulver
- Norwegian: Grønt serrano-chilipulver
- Danish: Grønt serrano-chilipulver
- Finnish: Vihreä serrano-chilijauhe
- Polish: Zielone chili serrano (w proszku)
- Czech: Zelené serrano chilli (prášek)
- Slovak: Zelené serrano chilli (prášok)
- Hungarian: Zöld serrano chili (por)
- Romanian: Ardei iute serrano verde (pudră)
- Bulgarian: Зелен серано лют пипер (на прах)
- Greek: Πράσινη πιπεριά serrano (σε σκόνη)
- Russian: Зелёный перец чили серрано (порошок)
- Ukrainian: Зелений перець чилі серрано (порошок)
- Serbian / Croatian / Bosnian: Zeleni serrano čili (u prahu)
- Slovenian: Zeleni serrano čili (v prahu)
- Turkish: Yeşil serrano biberi (toz)
- Arabic: فلفل سيرانو أخضر (بودرة)
- Hebrew: פלפל סרנו ירוק (אבקה)
- Persian (Farsi): پودر فلفل سرانو سبز
- Hindi: हरी सेरानो मिर्च पाउडर
- Urdu: سبز سیرانو مرچ پاؤڈر
- Bengali: সবুজ সেরানো মরিচ গুঁড়ো
- Tamil: பச்சை செரானோ மிளகாய் பொடி
- Thai: ผงพริกเซอร์ราโนเขียว
- Vietnamese: Bột ớt serrano xanh
- Indonesian: Bubuk cabai serrano hijau
- Malay: Serbuk cili serrano hijau
- Chinese (Simplified): 青色塞拉诺辣椒粉
- Chinese (Traditional): 青色塞拉諾辣椒粉
- Japanese: 青いセラーノチリパウダー
- Korean: 청색 세라노 고추가루
- Swahili: Unga wa pilipili serrano kijani
- Amharic: አረንጓዴ ሴራኖ ቺሊ ፓውደር
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