Serrano chiles are one of the most widely recognized chile peppers. Due to being sold young and green in supermarkets many home cooks have made the serrano a regular staple for chilies, sauces, pico de gallo, and for straight-up pickling. Their fresh, bell-pepper flavor and medium heat make them easy to maneuver into many recipes.
Dried, the flavors undergo a radical transformation: they smell of brown sugar, molasses, tomatoes, and smoke. Lightly toasted, they begin to smell like concentrated barbeque sauce. One of the most widely used chiles in Mexican cuisine the serrano chile pepper is probably the one dried pepper you must have in order to keep a proper international pantry.
|Ingredients||Dried serrano chiles.|
|Recommended Applications||The Serrano Chile, with subtle heat, is great when used in your favorite chili, soup, sauces, rice dishes or salsa. Add to a chicken or fish marinade for a complex flavor with a punch of heat.|
|Basic Preparation||Rinse this product with warm water first. To rehydrate, let soak in hot water for 10 minutes. Next, add to any recipe where the product will cook a minimum of 10 minutes. You may also, after rehydration, dice or puree before adding to your recipe.|
|Qualities||All Natural, Gluten-Free, Kosher Parve, Non-GMO|
|Cuisine||Asian, Cajun, Caribbean, Chinese, Indian, Latin American, Mexican, Pakistani, Southwestern American, Thai|
|Handling / Storage||Store in a cool, dry place|
|Scoville Heat Scale||3,500–8,000, 10,000–23,000|
|Shelf Life||2 Years|
|Country of Origin||Mexico|
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