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The Serrano is a Mexican chili pepper that has a crispy and spicy taste. It is similar to the Jalapeño, but the Serrano is a lot spicier than the jalapeño. The name Serrano comes from the word Sierra, which means mountain in Spanish. This is because the chili originally comes from the mountains in the north of Mexico. The chili is very popular in Mexico just like the jalapeño. They are often used for salsas and all sorts of other Mexican recipes, a well-known sauce/salsa with the Serrano chili pepper is Pico de Gallo.
From € 5,50
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.
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.
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 | from 8:00 to 17:00 |
|---|---|
| Tuesday | from 8:00 to 17:00 |
| Wednesday | from 8:00 to 17:00 |
| Thursday | from 8:00 to 17:00 |
| Friday | from 8:00 to 17:00 |
| Saturday | from 8:00 to 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.