The Serrano Chile (Capsicum annuum) is about 1 1/2" long and slightly pointed. This chile has a very hot, savory flavor. Once the chile is matured, it is scarlet red in color. The Dried Serrano is primarily used in sauces. Reconstitute the chile by placing in hot tap water (so the chile softens), then dice and slice to ones liking. Scoville heat units are 8,000 to 22,000.
Add the serrano to any sauce in which an authentic, hot chile flavoring is desired. Reconstitute and dice chile into 1/4" pieces and add to dish. Let chile cook in sauce/dish for at least 5-10 minutes.
Dried Serrano Chiles.
Rinse product first with warm water. soak in hot water for 10 minutes to rehydrate or add directly to recipe that will cook at least 10 minutes. Once rehydrated, dice or puree and add to a recipe.
Often also spelled Chilli or Chille.
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