Monday, May 23, 2011
Serrano Peppers for Salsas and Barbecue Sauce
A couple of years ago I started above ground gardening and after several trials and many errors, I've been successful in growing several pepper varieties in a simple, but very effective, hydropinc bubbler constructed from an inexpensive 18 gallon plastic tote.
At my house, we eat lots of green and orange bell peppers, cubanelles, poblanos and even some jalapenos now and then. But the serrrano is a little out of my league. It's quite a bit higher up the Scoville heat scale than anything I could eat fresh from the garden. When I purchased the seeds, I didn't pay much attention to the potential mouth scorching qualities of a "hot" pepper, but luckily I did a little research before plopping on in my mouth.
A jalapeno ranges 2,500 - 8,000 Scoville heat units, while a serrano ranges from 10,000 - 25,000 Scoville heat units.
Fortunately for me, one of my co-workers loves to make salsas. She took a batch of the serranos last week and made a batch of very tasty salsa that went well with a bag of Tostitos.
If you like hot bbq sauce, maybe you should consider growing your own hot peppers too. I can help if you're interested in building a cheap and easy hydropnic bubbler, but if you prefer the traditional gardening route, Gardenersnet.com has a nice article you might find helpful.
Funny story....I was making ABT's last year from jalapenos and decided to casually munch on one while I was cleaning up. Apparently someone put a green serrano pepper in the bin where the jalapenos were being stored at Publix. Ohhhcheewowow!! I grabbed ice cubes, milk, water and any other liquid I could get my hands on quickly.