What Are Dried Serrano Peppers?

Serrano Peppers, when fresh, are deep emerald green and turn vibrant red as they mature. When Serrano peppers are allowed to ripen and turn red, they become sweeter and more berry-like in their flavor. They are harvested and lightly smoked at this stage as part of the drying process.

Red Serrano Pepper (pronounced “ser-AH-no”), Capsicum annuum, is also called smoked Serrano peppers, dried Serrano, or red Serrano pepper. In Mexico, they are called either serrano or chile verde (“green chile”) when fresh, though they always go by the name Serrano in the US. In Mexico, when they are dried, they are affectionately called balin, “rolling pin”; chico, “boy”;  tipico, “typical”; or largo, “length” or “long”.

Serrano chile peppers are roughly 3 1/2 – 4 inches long and about 3/4 inch wide. They are widest across the shoulders near the stem and taper down to a point.
 

 

All About Dried Serrano Peppers

 

The word serrano means “from the mountains”. It refers to the mountainous regions—the sierras—that surround the states of Puebla and Hidalgo from which the Serrano emerged.

The Serrano pepper is commonly confused with its close cousin, the jalapeno, in US stores and markets. They are both usually sold while still green and fresh, and their colors are almost identical. They’re roughly the same length, though jalapenos are significantly wider at the shoulders, while Serranos have a more sleek profile. When fresh, both peppers are crunchy and have a grassy flavor, but the Serrano has the jalapeno beat on heat; the hottest Serrano can be up to 5 times as hot as the mildest jalapeno. Serranos and jalapenos have thick walls, making them difficult to dry in the sun.

This is where smoke drying comes in. The Aztecs honed this technique in the 1500s to preserve their jalapeno crop. In the process created the legendary Chipotle chile. Serranos emerged in a different area of Mexico, in the states of Puebla and Hidalgo, and were not part of the original chile smoking process. Eventually, this technology was applied to the Serrano. These peppers are popular, and the plants are productive, so the need to preserve this crop has always been present.

While thicker than other chiles, their walls are thinner than a jalapeno’s. This means they only need to be lightly smoked. This adds complexity and deep contrast to their berry flavor and makes them dry enough to ship and enjoy an extended shelf life.

The abundance of information about Mexican dried chiles can initially seem overwhelming. When do peppers change their names? Are they sun- or smoke-dried? Does it matter where they came from? Does this impact their flavor? There are no set pepper rules; the only way to get to know these answers is to read about them. Learning about chiles requires a bit of knowledge regarding their history, the impact of their growing environment, and how these elements have come together to shape the flavors of chiles around the world.

Spices, Inc. has been sourcing, processing, and selling Mexican dried chiles for over a decade. Mexican restaurants and chefs, small-batch hot sauce producers, brewmasters in craft breweries, and home cooks across the country are all using chiles from Spices, Inc.

Thanks to years of experience, we have learned extensively about the apparent differences between chile peppers. We want to share this information with you. You’ll learn about the flavor of Smoked Red Serrano chiles, what kind of heat to expect from it, and how to use this underutilized pepper. We’ll teach you about toasting and grinding this pepper, how to rehydrate it, and how to store it. We’ll even talk about shopping for Dried Red Serrano peppers and how to choose the best ones available.

 

Also Called	Smoked Serrano peppers, dried Serrano, or red Serrano pepper
Recommended Uses	Salsas, sauces, chili, queso dip, black beans
Flavor Profile	Earthy, fruity, and mildly smoky with acidic undertones
Scoville Heat Units	10,000-25,000 SHU
Species	Capsicum annuum
Cuisine	Mexican
How To Store	Airtight container in a cool, dark place
Shelf Life	1-2 Years
Country of Origin	Mexico

 

What Does A Serrano Pepper Taste Like

 

Dried Serrano peppers have an earthy, fruity, mildly smoky flavor with acidic undertones.

 

Are Serrano Peppers Spicy

 

Smoked Red Serrano chiles are considered a medium heat chile, measuring 10,000-25,000 Scoville Heat Units (SHU). The heat is sharp, hits quickly, and lingers.

 

How To Use Dried Serrano Peppers

 

Serrano peppers are ubiquitous in Mexican cuisine. Use these peppers in any Mexican recipe to which you’d like to add some heat. Rehydrate and slice to add to a crunchy slaw to top Quesabirria Tacos or Jackfruit Tacos. Toss into Arroz con Pollo—chicken with rice—or stir some into your favorite Mexican-style rice for smoky, spicy flair. Stir this chile into a pot of black bean soup. Pair this fruity pepper with avocados for a smoky Oaxacan Guacamole. Blend with cheese for queso dip or sprinkle over queso fresco, grilled vegetables, or braised meats.

 

 

 

How To Toast Smoked Dried Serrano Peppers

 

When you work with dried chiles, the first step should always be to toast them. Toasting intensifies a chile’s flavors by coaxing their nuances and bringing them to the surface. To toast Smoked Red Serrano peppers, put whole chiles in a dry pan warmed up over medium-high heat. Toast them for 30 seconds to one minute. The skins should start to puff up a bit, and the smoky and fruity fragrance of the pepper will become more pronounced. Remove from heat before the skins blacken or begin to smell acrid. Once toasted, they can then be rehydrated or ground into powder.

 

How To Rehydrate Smoked Dried Serrano Peppers

 

To rehydrate Smoked Dried Serranos, pour boiling over toasted chiles. Weigh them down with a plate if they do not stay submerged. Leave them alone and let them steep in hot water for 20-25 minutes. They will be soft and pliable at the end of steeping time. Cut off the caps, split the peppers lengthwise, and remove seeds and veins inside the chile.

We recommend removing seeds from the pepper before eating them, since they can be bitter and add unwanted texture.

Once these steps are complete, the Serranos are ready to be mashed into a puree or sliced. Use immediately. The rehydrated peppers can be stored in the refrigerator for about a week.

Steeping water is bitter and hot. It should be discarded.

 

 

 

How To Make Smoked Dried Serrano Pepper Powder

 

Once Smoked Dried Serrano peppers are toasted, pull off the caps, split the toasted chiles, and wipe out seeds and pith clinging to the interior. You can opt to wear gloves while doing this since these chiles do pack some heat. Tear the chiles into pieces and put them in an electric grinder or mortar and pestle. Grind to the desired consistency. Use immediately or store for future use.

 

How To Store Smoked Dried Serrano Peppers

 

Smoked Dried Serrano should be stored in a pantry or cupboard to protect peppers from heat, moisture, and direct sunlight. Peppers should be kept in a glass or plastic container that is, ideally, opaque and has an airtight seal. Do not store peppers in resealable-style plastic baggies; these bags are acceptable for temporary storage but do not guarantee an airtight seal over time and can lead to either flavor degradation or mold. With proper storage, Smoked Dried Serrano chiles can have a shelf life of 1-2 years.

Do not store peppers near your oven or stove, even if they are in an opaque, airtight container. Even though these chiles are dried, they still contain about 10% of their original water weight in their cells, making them susceptible to air temperature changes. Stoves and ovens raise ambient air temperature when in use, which can cause things with moisture in them to sweat. Thanks to the airtight container, that sweat will have nowhere to go. It will settle on the top of the chile pepper, leading to the development of mold and mildew.

Chiles should be wrinkled all over, have a deep maroon color, and have a glossy sheen. They have a light, fruity, smoky aroma. If peppers are pale, ashy, show signs of mold, or lack fragrance, they should be discarded.

 

How Long Do Dried Serrano Peppers Last

 

A precise set of standards can be put in place that would allow you to store chile peppers for 2-3 years. They must be in a climate-controlled environment with low humidity and a temperature between 60-72°F. Storage bins must be glass or plastic, airtight, and removed from direct sunlight and heat. Under these conditions, chiles can have an extended shelf life. Since these guidelines can be challenging to meet for most storage, we recommend that you plan for your chiles to be viable for 1-2 years.

 

Serrano Pepper Substitute

 

Chipotle Morita chiles are a good substitute for Smoked Dried Red Serranos, which measures 10,000-25,000 Scoville Heat Units (SHU). Chipotle Moritas share a similarly fruity and smoky flavor profile with Serranos. Chipotles only measure 2,500-10,000 SHU, so you may want to boost their heat by adding some Cayenne Chile Powder.

 

Substitute Dried Serrano for Fresh

 

We do not recommend substituting Smoked Dried Red Serrano peppers with fresh Serrano peppers. Their flavors are wildly different; fresh Serranos are grassy and crunchy, while dried Serrano peppers have sweetened and are more berry-like. The smoking process also alters the taste, which makes this substitution unacceptable.

 

Where to Buy Dried Serrano Peppers

 

Dried Serrano peppers are not commonly found in US shops since they are usually sold when fresh and green. They can be found in some Mexican markets, online at big-box retailers, and with online specialty retailers. It is unlikely you will find these chiles in grocery stores. These shopping environments offer various positives and negatives.

Mexican markets often have staff with a working knowledge of chile peppers who can advise and answer specific pepper-related questions. They can usually tell peppers apart based on their appearance and have the know-how to help customers select the chiles they need.

These markets are usually small and are generally one single business, not a chain, independently owned by a single owner. They tend to bring in less business than bigger stores. Since they only buy products to supply their shelves, they don’t have as much clout as larger companies when purchasing their wholesale products. Higher supply costs get passed to customers to maintain profit margins. And, less customer traffic means products will sit on a shelf for extended periods, shortening the amount of time they will be at peak flavor in your house.

The convenience of shopping with big-box retailers is undeniable. They offer benefits like 24-hour online shopping, one-stop shopping, and shipping discounts. But these retailers act as fulfilment partners for third-party vendors for more obscure items like this. Customer service departments in these organizations can be difficult to contact, often relying mainly on email as a method of communication, and employees are not trained regarding product viability, particularly for products from outside vendors. For customers, there is often no reliable guidance or service at the point of sale and no guarantee of product quality, accuracy, or freshness when placing orders.

Specialty online sellers focusing on dried chiles rely on product knowledge, pricing, and selection to attract and retain their customers. They develop their reputation by providing quality customer service that is partly shaped by their employees’ familiarity with their products. Service representatives can easily access information about chile peppers and can help a prospective customer understand the differences between a jalapeno and a serrano.

These companies have developed operations that ensure they are picking and packing orders correctly and in a timely fashion. This is further reinforced by providing employees with sufficient product knowledge so that orders can be checked for accuracy down the line from placement to shipment. They aim to put the customers at ease, so they are confident that they’ve selected the peppers they need and that their orders will be sent quickly.

 

 

What to Look for When Buying Dried Red Serrano Chiles

 

Dried Serrano peppers are between 3 ½ and 4 inches long and about 3/4 inch wide. They have a deep maroon color and are wrinkled all over. Their skin is relatively thick and has a modest sheen. Most peppers will still have their stems attached. The chiles should be mostly intact, though some may crack during shipment or handling. They have a pleasant aroma of ripe berries and light smoke.

Serrano peppers are commonly used in Mexican cuisine, but Dried Red Serranos, fruity and kissed with smoke, are less well known. They have more than twice the heat of their smoked, dried cousin, the Chipotle Morita, and can be used similarly.

When you explore the world of Mexican chiles, you’ll uncover a treasure trove of flavor and heat. Mexican chiles have been adopted by cuisines around the globe for hundreds of years since they first made their way back to Europe at the end of the 15th century. We hope you’ve learned a bit about using and enjoying these versatile and delicious chiles and have embraced these chiles to expand your palate.