Serrano

The serrano pepper (Capsicum annuum) is a type of chili pepper that originated in the mountainous regions of the Mexican states of Puebla and Hidalgo. The name of the pepper is a reference to the mountains (sierras) of these regions. The pepper is commonly used to make giardiniera.

The Scoville rating of the serrano pepper is 10,000 to 25,000.They are typically eaten raw and have a bright and biting flavor that is notably hotter than the jalapeño pepper. Serrano peppers are also commonly used in making pico de gallo and salsa, as the chili is particularly fleshy compared to others, making it ideal for such dishes.

It is the second most used chili pepper in Mexican cuisine. The Mexican states of Veracruz, Sinaloa, Nayarit, and Tamaulipas produce about 180,000 tonnes of serranos each year.