Got some Serrano peppers... Now What?

[Habanero Smoker]

I've never seen that variety. I've never came any that were that plump.

Serrano is my favorite chili pepper, when I can get them fresh I use them in recipes that call for jalapenos. As Pachanga already mentioned the heat range can vary, but I've never came across one that was less hot then the hottest jalapeno I've come across. I feel they are generally between the heat of a jalapeno and the cayenne pepper.

If I am fortunate to find them on sale, I like to dry them, and either grind or rehydrate them and add them to dishes. To me they have an earthy flavor with a hint of smokiness.

[hal4uk]

I used some green serranos the other day, and they were quite mild.
But, this was just the flesh that I used - I did take a tiny bite of the membrane, and it was blazing.

[squirtthecat]

Hal, this our our buddy Dan that is growing these...     We can have all we want.

[hal4uk]

Hal, this our our buddy Dan that is growing these...     We can have all we want.

We'll be needing some tomatoes ;D

[squirtthecat]

Hal, this our our buddy Dan that is growing these...     We can have all we want.

We'll be needing some tomatoes ;D

His aren't ready yet...    All the rain slowed things down.  (as in drowned everything)

We've been getting a few at the office from other sources, though.

[pensrock]

All the rain slowed things down.

Last year we had tons of rain, so far this year its been HOT and dry, good for growing hot peppers but bad to work in.

[squirtthecat]

Ok, I sliced this little guy open to try it out..
Seeds + membrane = HOT.  Carefully scrapped them down the disposal.
The rest was mildly HOT.

Chopped the rest up and cooked in an impromptu corned beef hash.  The HOT was gone by this time.  Just a nice flavor..

[Habanero Smoker]

Here is a link to a chili heat chart. The variety I get pack some heat, even with the seeds and membrane removed.

Scoville Chile Heat Chart

[squirtthecat]

These had a pleasant amount of heat to them, after I scraped the guts out..

My coworker is going to pick the rest of them this weekend and bring them to work on Monday.  I'm splitting the load with another guy.

[FLBentRider]

Put some smoke on some and make salsa!

edit: corrected spelling so it makes some sense.

[squirtthecat]

I was going to make up a batch of Pachanga's pepper sauce.   But I might roast a few in the Traeger to give them some smokey goodness...

[Gizmo]

I have a few more degree inches of heat for you.
These are super cayenne from my garden and a plant I started last year and re-potted into a larger container.



Those are full sized scissors and some jalapenos also from my garden in the same container as the cayenne.

[squirtthecat]

Geez..    That's like a Cayenne Grenade!

[Ka Honu]

Hawaiian-style Chili Pepper Water is always a good condiment to have in the fridge:

Ingredients

    * 2-4 small dried hot red chili peppers (I use local peppers - pretty small and about the same heat level as habaneros)
    * 1 teaspoon rice vinegar
    * 1 quarter-sized slice fresh ginger, bruised
    * 1/2 garlic clove, peeled and cut into thin strips (or you can leave it whole)
    * 1/2 teaspoon salt
    * 1 cup hot water (not boiling)

Directions

1. Combine the first five ingredients in a clean and sterilized bottle or jar. Pour in hot water and let the mixture steep at room temperature overnight.

2. Refrigerate in the morning.

[Quarlow]

So how do you use the chili pepper water. Do you steam vegies with it or add it to recipes?