We use these peppers for seasoning almost any of our meals. This pepper packs a little more heat than the jalapeno but becomes milder if you remove the seeds and membranes. This chili pepper that originated in the mountainous regions of the Mexican states of Puebla and Hidalgo and name after mountains (sierras) of these regions. During the summer, when tomatoes and tomatillos are in season, this salsa is a staple that we make weekly. These pickled serranos are excellent for horderves or snack night, and then you’ll have some around for winter! If you want to get a little more complicated, these poppers are fun to make every once in a while. We love this Chimichurri (cilantro pesto) as a dip for toasted bread, tortillas or cut veggies. This cilantro and serrano mixican rice is simple and delicious.. We also enjoy this Green Tomato Curry that is delicious served over rice or on tacos.
Sold as a quantity of 5. Let us know if you would like more and we can try to accommodate you based on availability.