Serrano chiles are small hot green chiles that turn red, then yellow as they age. You can add the fresh serrano to salsas, guacamole as well as many other Mexican dishes. Make sure to wear kitchen gloves when handling these chiles.
If you can't find serrano chiles you can substitute:
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These chiles are easy to find in well-stocked grocery stores and local farmer's markets. Usually, the fresh chiles will be green, but you may see them red sometimes as well. Some Mexican markets may refer to the chiles as chile verde (no relation to the dish). The Serrano chile is hotter than the jalapeno ranking as a 7 on a relative heat scale of 1-10.
In Mexico, much of the serrano chiles grown are used commercially to make Serranos en Escabeche (pickled peppers).
You can also purchase whole, dried serrano chiles as well as serrano powder, which can be found smoked or regular. You probably won't find these in your local grocery store. You can find it online at Amazon.com Serrano Powder as well as other specialty spice stores.
Jicama Salad With Tomatillo Serrano Vinaigrette - Fresh jicama, tomatillos and mango are topped with a spicy vinaigrette that includes vinegar, lime juice, garlic and coriander.
Nopalitos And Beef Chili - Recipe uses beef chuck, tomatillos, tomato paste, nopalitos (cactus paddles) and serrano chiles.
Molcajete Salsa - A traditional salsa made in a molcajete (stone bowl) includes Serrano chiles, onions, cilantro, and tomatoes.
Tomatillo Salsa - Our Tomatillo Salsa recipe includes onions, garlic, lime juice, Mexican oregano, Serrano chilies, and cilantro. The tomato and the tomatillo are native to Mexico. Use tomatillo salsa with tortilla chips, top a taco, or even use over fresh enchiladas.