Serrano Chile Pepper, Whole-Dried

Whole Dried Serrano Chile Peppers deliver bright chile flavor and assertive heat for salsas, sauces, soups, stews, marinades and other cooked dishes. Use them whole, crushed, toasted briefly or rehydrated, depending on the recipe.

How to use dried Serrano peppers

• Rehydrate: Soak the peppers in hot water until pliable, then blend them into salsa, sauce or marinade.
• Cook whole: Add a pepper to soups, stews or beans while they simmer, then remove it before serving if desired.
• Crush or grind: Break dried Serranos into flakes or grind them for seasoning blends.
• Toast briefly: A short toast in a dry pan can deepen the aroma. Use good ventilation and avoid scorching.

Flavor and heat

Serrano peppers have a clean, bright chile flavor with more heat than a typical jalapeño. Because heat varies naturally from pepper to pepper, begin with a small amount and adjust after tasting.

Product details

Ingredients: Whole dried Serrano chile peppers

Brand: Savu Birra

Item form: Whole dried peppers

Size: 2.4 ounce pouch

Explore related products

Explore all whole dried chile peppers, or browse our chile peppers and paprika.

Helpful guide

Compare pepper heat levels in our Chile Pepper Heat Guide: From Cayenne to Carolina Reaper.

Quick recipe: Whole Serrano chile salsa

Ingredients: 1 whole dried Serrano pepper, 1 cup crushed tomatoes, 1 tablespoon lime juice, and salt to taste.

Method: Remove the stem, soak the pepper until pliable, then blend with tomatoes. Simmer 5 minutes, cool, and finish with lime juice.

History and growing traditions

Serrano is one of Mexico's familiar hot chile types. It is grown for use in salsas and other savory cooking, while drying or smoking extends its usefulness beyond the fresh harvest. New Mexico State University also describes serrano as a choice for hot salsa. The pepper's Mexican culinary association does not identify the farm where this product was grown.

This product contains whole dried peppers, which can be rehydrated for sauces and stews. This history describes the pepper variety, not the verified growing origin of this batch.

Historical background: New Mexico State University.