There is a reason you see so many recipes using 'Serrano' peppers; they have the distinctive, spicy flavor required for many dishes. Try our mango-serrano pico de gallo to liven up grilled fish, or our cilantro-serrano dressing for a different twist on salad. Prolific plants will be dripping with hot peppers. 10,000-20,000 Scoville heat units (medium-hot to hot).
Days to Maturity: 75–90 days from transplanting
Family: Solanaceae
Native: Americas
Hardiness: Frost-sensitive perennial grown as an annual
Plant Dimensions: 24"–36" tall, 18"–24" wide
Variety Info: 2"–3" long, thick-fleshed, slender, crisp pepper turning from green to red when fully ripe. 'Serrano' is a medium-hot to hot chile at 10,000–20,000 Scoville heat units.
Attributes: Good for Containers
When to Sow Outside: For Mild Climates only: 2 to 4 weeks after average last frost, when soil temperature is at least 70°F.
When to Start Inside: RECOMMENDED. 8 to 10 weeks before transplanting. Ideal soil temperature for germination is 70°–90°F. Transplant seedlings outside 2 to 4 weeks after your average last frost date, and when daytime temperatures are at least 70°F, and nighttime temperatures are at least 55°F. Mild Climates: May be sown in late summer for fall/winter crop.
Days to Emerge: 10–25 days
Seed Depth: ¼"
Seed Spacing: Start indoors
Row Spacing: 24"–36"
Thinning: Start indoors, plant seedlings 18" – 24" apart outside
Harvesting: Serranos may be harvested either green or red. When harvesting, take care to avoid touching the interior of any broken peppers, as the capsaicin is an extreme irritant, especially to the eyes. Wash hands thoroughly after harvesting or wear gloves to harvest peppers.
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