Serrano peppers are my favorite for fresh eating. They taste great in beans and rice, salsa, stir fry, rancho huevos, and anything else that is enhanced by a fresh chili. They are delicious raw in salsa or cooked in that pot of beans. Yes, they are pretty hot (similar to a jalapeno) but with a flavor all its own.  

Open-pollinated. Heirloom.

These peppers are eaten either green or ripe (when they are a bright red) either way they are the best dam peppers you'll ever taste!

75 days from transplant.

Serrano Pepper is slender 2" dark green.  Peppers are super-hot.

Plant height 30" to 36".

Widely used in Mexico and the Southwest they are extremely productive. We find they last well for fresh storage.

Planting Directions:   Sow seed indoors 8 weeks before the last frost. Plant seed ¼” deep in sterile seed mix and maintain soil temperature of  65° to 95° with 85° optimum for germination. Germinates in 5 to 14 days—transplant when the first set of true leaves appears. Fertilize regularly and provide at least 12 hours of light per day. Transplant into garden when soil temperatures are70°-85° in soil enriched with rich compost or a general purpose fertilizer. Space plant 12” apart and water moderately and evenly until peppers form. Reduce water as peppers mature. Peppers need warmth to grow so do not rush transplanting into the garden.