Serrano Seeds

Serrano Seeds: The Most Popular Chilli in Mexico

Serrano chillies have a mild–medium heat, and thus are perfect to cook with. Incredibly popular in Mexico and South America, these chillies are a staple of spicy dishes!

Serranos are big chillies with a crisp (but perhaps not refreshing) texture. Although you don’t want to pick them too early, they can be picked throughout the growing season, which is good news for the impatient among you!

How To Grow Serrano Chillies

• Step 1: Germination

Germinating Serrano chillies is a simple process. Planting the seeds in their final pots will suffice, and sidesteps the hassle of transplanting down the line. When choosing a pot size, consider how big you want the final harvest to be versus how long you’re willing to wait. The bigger the pot, the longer the growing cycle—and the bigger the harvest.

Bury the seed about 1cm deep in the soil, and lightly cover it. Water it, and make sure you keep it moist from then on, but never soak it. Place cling film over the pot and punch a few holes in it for air exchange. Now, leave it in a warm place until the seedling appears. For germination, around 25–28°C is optimal.

Germination can range from a few days to 3+ weeks, so be patient.

• Step 2: Patience

Once your seedling has appeared, you just need to care for it. Place it in a warm space with plenty of light exposure. Keep it watered, but don’t drown it. To fertilise it, use a tomato feed, and perhaps give it some extra calcium using a foliar spray to prevent future problems with fruits rotting on the plant—the infamous blossom-end rot.

How and When To Harvest Serrano Chillies

Serrano chillies take around 100 days to reach maturity, but this is just an estimate. You’ll need to listen to the chillies themselves. A ripe Serrano will be between 7 and 10cm long and of a dark green colour, just shifting into red. When you pick them, they should come off the plant with little resistance. If this is not the case, give them a few more days.

A Word of Warning

Whenever handling chillies and seeds, it’s best to wear gloves to avoid pepper burn. And don’t touch your eyes!

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