I grow this variety every year and it never fails to be loaded with peppers, some of them large enough to almost be mistaken for a jalape...Read Moreno. Excellent for kicking up the heat in homemade salsa!
A hybrid: Strong plants load up early with dozens of cylindrical fruit that are twice the size (3-3-1/2") of regular Serrano chiles. Serr...Read Moreano del Sol sizes up, turns from dark green to scarlet quickly, and has excellent, very hot flavor. The serrano originated on the mountain ridges (serranias) north of Puebla and Hidalgo in Mexico. Rarely dried for use, they are usually eaten fresh green in sauces, condiments, or as a key ingredient in fiery Mexican dishes, 55 days green, 75 days red.
I grow this variety every year and it never fails to be loaded with peppers, some of them large enough to almost be mistaken for a jalape...Read More
A hybrid: Strong plants load up early with dozens of cylindrical fruit that are twice the size (3-3-1/2") of regular Serrano chiles. Serr...Read More