Red Chinese Mulberries
The Red Chinese mulberry tree is a broad, spreading bush or small tree dotted with small thorns. Like its mulberry relatives, the fruits are technically not a berries but rather aggregates of tiny fleshy drupes clustered around a single stem
Monterrey pears are a large variety from northern Mexico, botanically a cultivar of Pyrus pyrifolia. The Asian pear hybrid was selected from the tree of a popular southern Texas variety. Monterrey pears are a cross of European pear and a Japanese pear.
Red Serrano Chile Peppers
Inventory, 36 lbs : 0
This item was last sold on : 11/09/17
The Red Serrano chile pepper pod is petite in size measuring only one to two inches in length and just under an inch in width. The pepper pods are long and relatively straight tapering slightly to a rounded shape at its tip end. Its skin is smooth and glossy and changes from green to scarlet red when fully mature. Offering a spicy pepper flavor and high acidity the Red Serrano has a slightly sweeter flavor than that of the Green Serrano and like most mature pepper varieties packs a more intense heat. Its Scoville range coming in at 10,000 to 25,000 units.
Red Serrano chile peppers are available sporadically during the summer months.
The Red Serrano is the fully mature version of the Green Serrano chile pepper botanically a part of Capsicum annuum. Its name, Serrano in Spanish translates to “from the mountains” a nod to the mountainous regions of Puebla and Hidalgo Mexico where the pepper originated. The Serrano pepper is one of the most common chile peppers used in Mexican cuisine. Though most commonly found at commercial markets in its green form the Red Serrano can occasionally be found fresh or sold as a dried pepper.
Red peppers such as the Red Serrano offer a higher content of vitamin C and vitamin A than green varieties.
Red Serrano chile peppers can be used interchangeably in recipes that call for Green Serranos. Add fresh or roasted Red Serrano to pico de gallo, sauces, guacamole, tamales, dips or anything else that can take some heat. The Red Serrano is a classic ingredient in both Mexican and Southwestern cuisine. Chopped fresh or roasted they can be added to cornbread, tamales, cheese soufflés and pasta dough. Their thick flesh makes them ideal for roasting or smoking, a process which will enhance their flavor. It’s also a popular pepper for pickling or preparing en escabeche, most commonly along with carrots and onions. Its red color makes it a choice pepper for using decoratively. Red Serranos can also be dried out and used whole when reconstituted or used to make a powdered seasoning. They can also be cooked down to make liquid hot sauces and pepper jelly. Red Serranos pair well with tomato, onion, carrots, corn and tomatillo, herbs such as oregano and cilantro, robust cheeses like feta and cotija, cream based sauces, shellfish and grilled meats. To store keep fresh Red Serranos refrigerated and use within two weeks.
In the United States the Serrano pepper did not become a popular pepper until the 1980’s as a result of their popularity as a pickling pepper. In the Southwest United States the peppers are combined with onion and carrots and pickled to make a popular condiment and snack food.
The Serrano pepper is thought to have originated in the mountainous region of northern Puebla and Hidalgo, Mexico. Today the majority of Serrano production comes from Mexico with the states of Sinaloa, Veracruz, Nayarit and Tamaulipas contributing the bulk of supply at approximately 180,000 tons of pods a year. The United States, specifically in the southwest, a modest supply of peppers is contributed. In the commercial market typically Serranos are utilized fresh in their green and immature stage though a small amount are utilized when fully mature and red. Not commonly found in markets the Red Serrano can be found when in season at farmers markets and specialty grocers in and around pepper growing regions.
Recipes that include Red Serrano Chile Peppers. One is easiest, three is harder.
|Treehugger||Raspberry and Serrano Sangria|
|Menu In Progress||Chile-Lime Chicken|
|Texas Eats||Pickled Red Serrano|
|Confections of a Foodie Bride||DIY: Crushed Red Pepper|
|Putney Farm||Homemade Hot Sauce|
|Food.com||Red Serrano Sauce|
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