Serrano Peppers
Serrano peppers are identified by their plump, slender oval shape from 2”-3.5”. The skin should be shiny, waxy and bright. The flesh will be slightly thick and lengthwise, central seed cavity. Color can vary from bright to dark green. Common growing defects are growth cracks and “shoe polish”. Growth cracks come from either age or growth spurts. Typically, growth cracks can indicate a higher heat level. “Shoe Polish” is a blackening of the skin surface from chilling in the growing process. It does not impact quality.

Storage
» Store immediately covered in a sealed original container in the warmest part of the walk-in cooler.
» Serrano peppers are extremely susceptible to dehydration (shrivel and pitting).
» Serrano peppers will turn yellow and pale green from exposure to ethylene gas.

Handling
» Follow good rotation practices, first shipments received should be used first.
» Serrano peppers have an expected shelf life of 4-5 days. Plan to rotate frequently to maintain quality.
» Be sure to wear gloves in handling Serrano peppers.
» Never touch your eyes or exposed skin after handling or prepping Serrano peppers.
» Never place the case or raw product on non-sanitized kitchen counter tops to help prevent the potential for cross contamination.

Preparation
» Prepare as needed. Try not to use product from the previous day.
» Removing the seeds will reduce the heat of the serrano peppers and alter the expected flavor.
» Serrano peppers are field grown and packed and need to be rinsed thoroughly.
» Clean and sanitize cutting utensils after prep.
» Wash your hands thoroughly after prepping serrano peppers.
» Store prepared product in refridgerator.