Serrano peppers

Serrano peppers are small spicy fruits native to Mexico, widely used in Latin American cuisine to add flavor and a moderate to high level of spiciness to a wide variety of dishes. Their name comes from the mountainous regions ("sierras") where they are traditionally cultivated.

These peppers are small to medium in size, with smooth skin and a bright green color that may turn red when ripe. Their flavor is intense and fresh, with a heat level ranging from 10,000 to 23,000 units on the Scoville scale, making them ideal for salsas, stews, marinades, and fresh preparations like pico de gallo.

Regarding their properties, serrano peppers are rich in vitamin C, antioxidants, and capsaicin, a compound that gives them their characteristic spiciness and also has anti-inflammatory and metabolism-stimulating properties.

In different Hispanic American countries, serrano peppers may also be known as ají serrano or simply serranitos. However, "serrano pepper" is the most recognized and widely used term in international recipes to refer to this specific ingredient.

Their use is essential to provide that authentic spicy touch in salsas, soups, rice, meats, and a wide variety of traditional Latin American dishes.