Serrano Chile Pepper

Store in a paper bag in the crisper drawer for longest freshness. Whole serranos freeze well and can be used directly in cooked dishes without thawing.

Wear gloves when handling raw serranos—the oils can irritate skin and eyes.

Remove seeds and white pith for milder heat; leave them in for more spice.

Fresh serranos have the brightest flavor; use them raw in salsas or as a garnish when possible.

Roasted serranos develop a deeper, smokier flavor—char them over a flame or under the broiler.

Heat level varies by pepper; taste a small piece to gauge intensity before using a whole batch.

Confusing serranos with jalapeños—serranos are hotter and have thinner walls, better for raw use.

Not removing seeds when milder heat is desired; this is where most of the capsaicin concentrates.

Storing them in sealed plastic bags, which traps moisture and causes rot faster.