Serrano peppers have a bright, grassy flavour and a surprising kick without being scorching hot. They can easily be eaten raw as the skin of this chili pepper is quite thin, not waxy and thick like a poblano pepper. And they make excellent salsa peppers because of this. You don’t need to peel them; after roasting, they can be chopped and added to the salsa right away.
Scoville heat units: 10,000 – 23,000
Median heat: 16,500
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