Alongside jalapeño peppers, serrano chilies are a classic in Mexican cuisine and, combined with tomatoes, form the basis of the famous Mexican salsa Pico de Gallo. The name serrano indicates that it originated in the high plains of Mexico. The plants remain relatively small and develop a bushy crown on a strong small stem.

In Mexico, the plant's country of origin, the peppers are harvested when green, but continue to ripen relatively quickly after harvest. When fully ripe, they develop a pleasant sweetness along with a medium spicy heat. This makes them great to eat raw to season salads and salsas, but they can also be cooked, pickled or frozen.

Latin name:
Number of seeds:	10
Sun exposure:	Sun
Origin:	Mexico