Serrano Tampiqueño (Capsicum annuum)

Serrano Tampiqueño (Capsicum annuum): We're kicking off our new series dedicated to Mexico with a staple of this incredible country's culinary tradition: the Serrano chili pepper. But beware, these aren't commercial varieties; all the seeds in this series are Mexican. You'll grow intense and unexpected flavors, hard to find in European commercial varieties. This mildly spicy chili pepper has a very intense, sweet aroma—delicately sweet on the palate—and a very fragrant, fleshy pulp. It's primarily eaten green, but don't shy away from it when it's ripe, turning a beautiful bright red, becoming slightly spicier and with a more intense peppery flavor. Its thick flesh makes it difficult to dry, but it keeps very well after harvest, preferably in the refrigerator. You'll find countless recipes online, but once you try it, you'll want to use it in every dish. In the field, the plant is small, rarely exceeding sixty centimeters. It produces a lot, and we recommend harvesting frequently. A central support may be necessary due to the weight of the berries, which, as mentioned, will be very numerous on each plant. It has medium water requirements, is not susceptible to sunburn, and does well in full sun, even in the South. It will produce its first fruits about 80 days after transplanting; the plant dies at the first intense frosts. Particularly suitable for growing in pots. See the other varieties in the Mexico series.