Serrano Peppers vs. Jalapeños: How the Peppers Differ

Serranos (*Capsicum annuum*) are slender, short peppers, about the length of a finger. Serranos change colors as they ripen—grocery stores most frequently sell green but may also carry yellow, orange, and red options. Producers mostly grow commercial serrano chili pepper plants in Mexico, and they originated in the mountainous regions (sierras) of Puebla and Hidalgo. These hot chili peppers are a popular component of many recipes in Mexican cuisine, including chiles toreado, cilantro and serrano rice, stews, tomatillo salsas, and various garnishes. Jalapeño peppers are one of the most well-known *Capsicum annuum* species. This medium-sized chile comes in green and red varieties: Since producers allow red jalapeños to ripen fully, they have a bit more spiciness. (These ripe, red peppers are the kind used to make smoke-dried chipotle peppers.) On the other hand, producers harvest green jalapeños, staples in the produce section of many supermarkets, when they are not fully ripe, making them less spicy. The green variants are perfect for pickling or adding light heat to your favorite recipes. Jalapeños have a bright and grassier flavor than other pepper varieties, like [habanero peppers](https://www.masterclass.com/articles/how-to-use-habanero-peppers-in-your-cooking), making them versatile enough for many cuisines and perfect for an all-purpose hot sauce. Serrano peppers have a bright, fresh kick, with a medium to medium-hot spice level that varies depending on their size. Here’s how to incorporate serranos into your cooking: 1. __In marinades and salsas__: Fresh serranos are ideal additions to condiments and marinades, where you can evenly apply their potent heat. Use finely chopped red serranos in [salsa verde](https://www.masterclass.com/articles/easy-salsa-verde-recipe-and-tips), guacamole, and [pico de gallo](https://www.masterclass.com/articles/how-to-make-homemade-pico-de-gallo). 2. __In glazes for proteins__: If you plan to coat grilled chicken or roasted turkey in a sweet glaze, introduce diced serranos to the mix to create the ultimate sweet and spicy flavor profile. 3. __In Indian cuisine__: Use serrano peppers as an easy-to-source substitute for Indian hot green chilies. Sauté a halved serrano with onions and ginger as the base to a range of blended sauces, or use it to accent [chutneys](https://www.masterclass.com/articles/what-is-chutney-and-6-easy-chutney-recipes) and savory lentil pancakes. Jalapeños are among the essential peppers of Mexico and the United States. If you’re a spicy food lover, here are a few of the many ways to use jalapeños in your cooking: 1. __Add to fajitas and burritos__: Jalapeños are easy to grill due to their slightly larger size. Grilling tempers their spice and adds a smoky undertone. Slice and add the peppers to [fajitas](https://www.masterclass.com/articles/beef-steak-fajitas-recipe) or [breakfast burritos](https://www.masterclass.com/articles/how-to-make-a-homemade-breakfast-burrito). 2. __In salsas and hot sauces__: Finely chop a jalapeño and mix it into salsas, or blend into marinades and homemade enchilada sauce. 3. __Add to dips and relishes__: Pickled jalapeños bring an irresistibly tangy heat to everything from hot dogs to nachos and grilled cheese sandwiches. Finely chop the peppers and add them to relishes or dips. 4. __Stuff with cheese__: Jalapeño poppers—deep-fried battered peppers stuffed with cheese—are an iconic party appetizer. The [Scoville Heat Scale](https://www.masterclass.com/articles/a-guide-to-the-scoville-scale) measures the levels of capsaicin—the ingredient that makes peppers spicy—and corresponding sensations in various chili peppers. Serranos vary in heat depending on their size—the smaller the pepper, the stronger the burning sensation—but most have a Scoville rating between 10,000–20,000 SHU (Scoville Heat Units), slightly less spicy than cayenne pepper, which comes in at 30,000–50,000 heat units. Serranos are far from the hottest peppers on the planet (the Carolina Reaper ranks first at 2,000,000 SHU), but it still packs a punch. Jalapeños measure anywhere from 2,500–8,000 on the Scoville Scale, with a similar heat range as Fresno peppers (2,500–10,000 SHU) and a higher level of heat than a poblano pepper (1,000–1,500 SHU) or bell pepper (0 SHU). These spicy, grassy peppers originated in Mexico, but they have a couple of key differences: heat and size. Serranos are very similar in taste to jalapeños, but they’re two to five times hotter. Part of the reason jalapeños and serranos occupy such a wide range of the heat scale is that their hotness depends on when producers harvest them during the growing season (heat and rain also have an effect). Since serranos and jalapeños share the same firm flesh and smooth walls—unlike kinked or curvy hot peppers like shishitos, Fresnos, and ghost peppers— their size is the easiest way to distinguish between them. Serranos are slender and small, while jalapeños have a fuller, more oblong shape and a nickname to match: “chile gordo,” or the fat chile pepper. Become a better chef with the [MasterClass Annual Membership](https://www.masterclass.com). Gain access to exclusive video lessons taught by the world’s best, including Gordon Ramsay, Gabriela Cámara, Chef Thomas Keller, Dominique Ansel, Yotam Ottolenghi, Alice Waters, and more. Serrano peppers and jalapeños often share a shelf at the grocery store alongside habaneros. Learn the key differences between the green peppers so that you can choose the best ingredient for the job.