Definition: [seh-RRAH-noh] A small (about 1-1/12 inches long), slightly pointed chile that has a very hot, savory flavor. As it matures, its smooth, bright green skin turns scarlet red, then yellow. Fresh serranos can be found in Mexican markets and some supermarkets. They are also available canned, pickled or packed in oil, sometimes with carrots, onions or other vegetables. Serranos can be used fresh or cooked in various dishes and sauces such as guacamole and salsa. The dried serrano chile, also known as chile seco, comes whole and powdered and is generally used in sauces.
--Copyright (c) 1995 by Barron's Educational Series, from The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst
Recipes
- Spicy Shrimp with 2 Sauces
- Arrabbiata Sauce
- Skirt Steak Fajitas with Lime, Chili, and Roasted Tomatillo Salsa
- Shrimp Ceviche
- Charred Corn Guacamole with Chips
- Smoked BBQ Brisket
- Roasted Yellow Pepper Soup and Roasted Tomato Soup with Serrano Cream
- Roasted Leg of Lamb with Serrano Chile-Mint Jelly and Roasted New Potato Medley
- Grilled Shrimp in Lettuce Leaves with Serrano-Mint Sauce
