Love spicy food? These pickled serrano peppers are for you! I like making them to add a pop of tangy, spicy flavor to tacos, nachos, and more.Jump to recipe Move over, jalapeños! Serrano peppers are my current chile obsession for one simple reason: they’re spicier.Serrano vs.Jalapeño PeppersOn the Scoville Scale, the official system for measuring the pungency of peppers, serrano peppers score higher than jalapeños.

They clock in at 10,000 to 23,000 SHU (Scoville Heat Units) versus jalapeños’ Scoville rating of 2,500 to 8,000.That’s 3 to 4 times hotter!But lately, I’ve felt like the difference in heat level between jalapeño and serrano peppers is even greater than that.I think the jalapeños at my grocery store are tasting more and more like green bell peppers, with a vegetal, grassy flavor but little to no heat at all.

Maybe you’ve noticed this too?So when I want to spice up my home cooking, I’m turning to serranos more often.I use raw ones as a garnish, in salads, and in guacamole, and I use roasted ones to make hot sauces and homemade salsa verde.But my favorite way to use them is in this pickled serranos recipe.These pickled serrano peppers pack a punch of sweet, tangy, and spicy flavor, and they’re easy to make with 6 basic ingredients.

If you’re a fan of hot peppers, you should definitely try them.You’ll love topping them onto tacos, nachos, sandwiches, dips, and more! How to Make Pickled Serrano PeppersThis recipe is easy to make with

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