Slim 2–3″ pods with a crisp bite and clean, grassy heat — spicier than jalapeños but still versatile. Great for beds or large containers; perfect for pico de gallo, fresh salsas, tacos, and quick pickles.
🌶️ Heat: ~10,000–23,000 SHU • ✅ Non-GMO • ✅ Fresh stock • ✅ High germination
Why You’ll Love It
Classic serrano flavor: bright, vegetal, with a clean finish.
Thin walls = great raw crunch; slices pickle beautifully.
Productive plants set heavily in warm weather.
Use green for fresh zing; ripen red for sweeter, hotter notes.
Quick Facts (Grow Guide)
Botanical name
Capsicum annuum — Serrano (hot pepper)
Sun
Full sun (6–8+ hrs; warmth boosts yields)
Sowing method
Start indoors 8–10 weeks before last frost with bottom heat; transplant after nights stay >55°F / 13°C and soil is warm. Harden off gradually.
Sowing depth
¼″ / 6 mm (steady warmth & moisture)
Spacing
18–24″ / 45–60 cm between plants; rows 24–36″ / 60–90 cm (stake if fruit-laden)
Germination
~7–14 days at ~75–90°F / 24–32°C (heat mat helps)
Soil
Fertile, well-drained; moderate feeding; mulch to retain warmth & moisture
Harvest
Green ~70–80 days from transplant; red ~85–100 days (hotter & sweeter).
Ways to Use
Chop into pico de gallo, guacamole, and fresh salsas.
Slice into quick-pickled rings for bowls, tacos, and sandwiches.
Roast lightly and blitz into warm vinaigrettes and sauces.
What You’ll Receive
Select your pack size in the listing variations
Fresh, Non-GMO seeds in a moisture-resistant packet
Simple sowing guide
Germination guarantee — free replacement if seeds don’t sprout
Pro tip: Keep plants evenly watered and mulched; frequent picking triggers steady new blooms. Safety: Wear gloves when cutting ripe pods — serrano oils can linger on skin/tools.
