Using Serrano Chiles in Your Mexican Dishes
Serrano chiles are called for in many Mexican recipes. Serranos have a bright, sharp taste and are substantially hotter than Jalapeno chiles. Serrano chiles are a medium to dark green when picked and as they mature turn orange and then red. Typically they are used when they are still green.
An average Serrano chile ranges in size from 2 to 3 inches long and about 3/4 of an inch across. Serrano chiles do not need to be peeled as do many other chiles. You can incorporate Serranos into your dishes two ways: minced or in rounds. To reduce the heat of Serrano chiles be sure to remove the white veins and seeds.
Working With Chile Peppers
If you have sensitive skin, wear rubber gloves when working with chiles. Serrano chiles are very hot and the capsacin in the chiles which causes the burning sensation stays on your skin all day.
I speak from experience. The last time I chopped up some Serranos I rubbed the side of my face before washing my hands and where I touched my face burned for nearly four hours. Even after you wash your hands much of the capsacin stays on them.
Mexican Recipes that use Serrano Chiles
Chicken Breasts with a Spicy Tomatillo Salsa
Authentic Mexican Table Salsa Recipe
Charred Tomatillo Salsa Recipe
You might be interested in The Great Chile Book.
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