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Old March 3, 2017   #12
shule1
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Quote:
Originally Posted by rhines81 View Post
Serranos are different than Jalapeņos and even more different than Cayennes. They offer a heat level that is in-between and definitely adds the perfect taste and spice to a salsa. I grow the Serrano Tampiqueno, but I have always used them fresh and pureed in a blender. Never tried to dry one and use it for powder (but worth a shot), the flavor is fantastic. When you said a cross between jalapeņo and cayenne, it was the first pepper that popped into my head, mainly because of the in-between heat level and flavor (not really tasting like either). Turning down the heat again ... the Fresnos are thin-walled and would probably make a great powder, similar to the jalapeņo, but with more flavor.
That's cool. That's good to know that Serranos are great for salsa. I haven't made a lot of salsa, yet, but I have found that some other peppers can make it taste kind of strange.
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