One the hardiest, most adaptable, and versatile of all the hot peppers. The fruits are thinner and hotter than a jalapeno, with a brighter, fruitier flavor. One thing I like is that the entire amount of heat is apparent at once--they don't build up and catch you by surprise. Often used green, for fresh and cooked dishes. I chop them fine into fresh salsa, ferment them into hot sauce, or use them in myriad cooked dishes. Hot, 2,000–17,000 Scoville units, depending on how ripe they are. 25 seeds
Serrano means that these are from the mountains, and they do seem to handle cold better than other peppers. There is even a slight fuzziness to the leaves that probably gives them a bit of frost protection. At any rate, they seem to do better for me than most peppers in spring and fall weather.