Serrano Pepper is a spicy, green, medium-walled, finger-sized chili pepper originating from the mountainous regions of the Mexican states of Puebla and Hidalgo and is named after the shape of the mountain line. Up to five times hotter than their cousin, the jalapeno, this pepper is a favorite in hot salsas, sauces, and Mexican dishes. Use to make your own blend of tangy hot sauces, chutneys, and oils, eat stuffed, or chopped in enchiladas, tacos, spicy queso, sandwiches, soups, or pickles. Spice level is hot (10,000 - 23,000 Scoville Units).
Also Known As: Verde Chile Pepper, Chili Seco Hot Pepper, Calibre Pepper
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|Days to Germinate:||14-21
|Days to Harvest:||80
|Growth Habit:||Bush, Upright
|Country of Origin:||United States|
|Sunlight:||Full Sun, Partial Shade|
|Seeds Packed For**:||2023|
*Fungicide-treated seeds protect the seedlings from diseases until they are up and growing. Do not eat treated seeds.
**Seeds are freshly packed for the growing season of the year listed. Seeds are still viable beyond pack date. Store in a cool and dry location such as the refrigerator or basement to best preserve germination rates.
Planting:Try not to plant seeds until the soil warms in the spring and all danger of frost is past since peppers grow best in warm weather. For Fall planting, plant peppers 12-16 weeks before the first expected frost. Starting peppers indoors and then transplanting outdoors will be easier than if starting from seed outdoors. If direct sowing, plant 3-4 seeds in 1/2 inch deep holes spaced 1 1/2 feet apart within rows spaced 3 feet apart (from hole to hole).
|Planting Depth:||1/2 inch|
||1 1/2 feet
Care During the Season:
|% Daily Value*|
|Total Fat 0.5 g||0%|
|Saturated fat 0.1 g||0%|
|Cholesterol 0 mg||0%|
|Sodium 11 mg||0%|
|Potassium 320 mg||9%|
|Total Carbohydrate 7 g||2%|
|Dietary fiber 3.9 g||15%|
|Sugar 4 g|
|Protein 1.8 g||3%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|