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Discover Serrano chilli, a Mexican pepper known for its crunchy texture and spicy flavour. Similar to the Jalapeño, but spicier. The name “serrano” is derived from “sierra”, which means “mountain” in Spanish, as these chillies originally grew in the mountainous regions of northern Mexico.
Serrano chilli is a popular choice in Mexican cuisine, where it is used in a variety of dishes, including salsas, sauces and stews. A well-known example is the Pico de Gallo, a flavourful salsa made with fresh tomatoes, onions, coriander and, of course, the spicy serrano pepper. Besides adding spiciness to dishes, the Serrano chilli also offers a subtle fruitiness that adds to the complexity of flavours. This diverse pepper can be eaten raw, grilled, fried or pickled, making it an essential ingredient in Mexican cuisine.
From € 5,05
It is best to store the fresh chillies in the refrigerator or in a cool dark place in a pantry, cellar cabinet, barn etc. The ideal temperature is between 10 °C and 13 °C, then the chillies stay the longest good, about 7 to 14 days. It is also possible to freeze the chillies, then you always have a supply. Click here for more information about freezing chilli peppers or other ways to preserve them for a long time.
During the summer season (April-November) this product is grown in our own greenhouses in the Netherlands. In the winter season (November-April) this product is grown in Spain by our own growers.
The Serrano is available all year round, but it is still a nature product. It is therefore possible that, due to circumstances, the product is not or limited available at certain times.
It is best to store the fresh chillies in the refrigerator or in a cool dark place in a pantry, cellar cabinet, barn etc. The ideal temperature is between 10 °C and 13 °C, then the chillies stay the longest good, about 7 to 14 days. It is also possible to freeze the chillies, then you always have a supply. Click here for more information about freezing chilli peppers or other ways to preserve them for a long time.
During the summer season (April-November) this product is grown in our own greenhouses in the Netherlands. In the winter season (November-April) this product is grown in Spain by our own growers.
The Serrano is available all year round, but it is still a nature product. It is therefore possible that, due to circumstances, the product is not or limited available at certain times.
Another excellent product, take it from a Mexican living in NL. It’s a luxury to have these available here, so far away from Mexico, and they taste great. Back home, serrano chillies are a bit smaller, but that doesn’t mean these are not the real deal. They’re authentic and tasty. Must buy, a big winner!
Here’s my mum’s recipe for a zingy green salsa (you can also make it with jalapenios instead of serrano’s, but serrano’s are better because of their unique flavour profile, plus they’re a bit hotter):
Ingredients: 1/2 kg tomatillo (available from Westlandpeppers. Without the casing, chopped up into 4 pieces); 1/4 cup diced onions; 3 serrano peppers; 1/2 teaspoon garlic; 1/4 cup coriander (coarsely chopped); 1 1/2 teaspoon salt.
Directions: blend the tomatillos and onion in a blender for 20 seconds, no water needed. Then add the rest of the ingredients and blend for another 5 seconds. Check for salt, add more if needed. Serve at room temperature.
How to eat: add to tacos, rice, eggs… It’s a bit sour, and it’s great. You’ll love it, bigly.
| Monday | 8:00 - 12:15 | 13:15 - 17:00 |
|---|---|---|
| Tuesday | 8:00 - 12:15 | 13:15 - 17:00 |
| Wednesday | 8:00 - 12:15 | 13:15 - 17:00 |
| Thursday | 8:00 - 12:15 | 13:15 - 17:00 |
| Friday | 8:00 - 12:15 | 13:15 - 17:00 |
| Saturday | 8:00 - 12:00 | |
| Sunday | Closed |
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Jose Fernandez (verified owner) –
Another excellent product, take it from a Mexican living in NL. It’s a luxury to have these available here, so far away from Mexico, and they taste great. Back home, serrano chillies are a bit smaller, but that doesn’t mean these are not the real deal. They’re authentic and tasty. Must buy, a big winner!
Here’s my mum’s recipe for a zingy green salsa (you can also make it with jalapenios instead of serrano’s, but serrano’s are better because of their unique flavour profile, plus they’re a bit hotter):
Ingredients: 1/2 kg tomatillo (available from Westlandpeppers. Without the casing, chopped up into 4 pieces); 1/4 cup diced onions; 3 serrano peppers; 1/2 teaspoon garlic; 1/4 cup coriander (coarsely chopped); 1 1/2 teaspoon salt.
Directions: blend the tomatillos and onion in a blender for 20 seconds, no water needed. Then add the rest of the ingredients and blend for another 5 seconds. Check for salt, add more if needed. Serve at room temperature.
How to eat: add to tacos, rice, eggs… It’s a bit sour, and it’s great. You’ll love it, bigly.