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Pepper, Serrano 5LB
Looking for a nice level of heat, look no further!
Taking a bite into a Serrano pepper will give you a hotter and spicier rush than a jalapeno pepper!
The skin is glossy, smooth, and firm, appearing dark green when young. If allowed to ripen fully, the skin will mature into a dark red. Fresh Green Serrano chili peppers have a bright, grassy, and acidic flavor followed by a sharp, pungent heat. When cooked, the peppers develop an earthy, smoky flavor with green undertones.
The fresh peppers will keep 1-2 weeks when stored whole and unwashed in a paper or plastic bag in the crisper drawer of the refrigerator
Green Serrano chili peppers are best suited for both raw and cooked applications such as boiling, baking, roasting, frying, and sautéing. When raw, the peppers can be consumed fresh, out-of-hand as a spicy snack, sliced and tossed into salads, minced into marinades for cooked meats, or chopped and mixed into guacamole, pico de gallo, salsa verde, and chutney. Green Serrano chili peppers can also be baked into enchiladas, bread, or casseroles, roasted and layered on burgers and sandwiches, infused into oils, tossed into soups, chilis, and stews, or lightly cooked into pasta and egg dishes. In addition to cooked applications, Green Serrano chili peppers can be stirred into cocktails or pickled for extended use. The peppers can also be used as a substitute for jalapenos in recipes if more spice is desired. Green Serrano chili peppers pair well with tomatillos, avocadoes, onions, tomatoes, corn, herbs such as cilantro and oregano, cream-based sauces, cheeses such as cotija and feta, and tequila-based cocktail.
- 0.5 cups (120ml) of water
- 1.5 lbs (680g) of chopped ripe tomatoes
- 1 medium finely chopped white onion
- 075 lbs (340g) fresh tomatillos
- 2 chopped serrano chiles (remove ribs and seeds if you want less heat)
- 1 clove of garlic, minced
- 1 tbsp red wine vinegar
- 2 tbsp olive oil
- Salt and freshly ground black pepper
- Cilantro (fresh coriander ) and / or chopped avocado for garnish
Place the water, garlic, chilies, half the tomatoes, half the tomatillos and half the onion into a food processor and purée until very smooth. Add water if required. Put the remaining ingredients into the food processor and blend until mixed, but still chunky. Chill the soup for a couple of hours in the refrigerator, and then garnish with cilantro (fresh coriander) and / or chopped avocado to serve. Enjoy with some crusty bread.
Green Serrano chili peppers are an excellent source of vitamins A and C, which are antioxidants that can help boost the immune system, repair cell damage, and increase collagen production within the body. The peppers are also a good source of vitamin B6 and contain some copper, fiber, folate, potassium, and manganese.