Quick note: My seeds are grown, harvested and selected by me. I start ALL of my seedlings/transplants, so you know there are no chemicals, pesticides, insecticides, or harsh commercial fertilizers used in the products I produce. I use organic fertilizer, compost, and red worm castings, that's it! I do not buy foreign seeds or seeds that are out of date. I have been growing these varieties for years and they are proven winners. You will not be dissapointed. 
NON-GMO

HEIRLOOM VEGETABLES JUST TASTE BETTER!

MADE IN USA
SERRANO HOT CHILI pepper seeds, heirloom, open-pollinated, non-gmo. 20 seeds per packet. SERRANO CHILIES have a fantastic flavor, are a dark green, smaller, hot, and very productive. It has performed amazingly well for me in the high desert frontier at 4100 feet. My growing season is sometimes very long (May-November) and other years it can end in early September. No matter, this variety puts on a ton of fruit and does very well regardless of length of season. Great flavor and appearance.  Great in sauce, roasted, or added to salsa, 

Back in 2010 I bought my first assortment of heirloom seeds, off ebay actually, from Blue Ribbon Tomatoes. Unfortunately, they are no longer selling heirloom tomato seed, boo! Anyway, I bought 100 or so varieties and have been growing them out ever since.

I also really enjoy growing all kinds of chilies, one of the hot peppers I've continued to grow, that has been a favorite, is the SERRANO CHILI. Fresh green SERRANOS make some of the best salsa because of their high heat and thick skin, meaty. This heirloom is easy to grow. Chilies are 2-3" long wide and ripen from dark green to bright red. Plants are 24"- 30" tall and yield a continuous harvest all season long.   

Because of their thick skin they don't dry very well. This doesn't mean it cant be done. I have dried serranos and jalapenos in my dehydrator, it worked fine. I then put them thru my Cuisinart to make a powder, YUMM!

  • 5,000 - 23,000 Scovilles


  • The serrano chili pepper is a smaller version of the jalapeno pepper, similar in color, but smaller, about 1 to 4 inches long on average and 1/2 inch wide. I believe they have a more pronounced chili flavor than jalapenos, and hotter. They generally grow between 1 - 4 inches long and about 1/2 inch wide though they have been known to grow longer.
  • They are meaty peppers and are not the best choice for drying. The serrano pepper originated in the Mexican states of Puebla and Hidalgo. They are commonly red, brown, orange, or yellow, though you are likely to find them in their more common green color, much like a jalapeno pepper.
  • Serrano peppers are perfect for salsas, sauces, relishes, garnishes, and more. They are usually best when roasted. I personally love serrano peppers for their delicious spicy kick. Where a jalapeno has a nice bite to it, the serrano steps it up a nice level, and has a fresh flavor similar to the jalapeno. Roasted serrano peppers are delicious and make a welcomed addition to many a meal.

When to Pick Serrano Peppers

Unripe serrano peppers start out green in color and will typically grow to 3 or 4 inches in length on the plant. As with any chili pepper, you can pick and eat them at anytime in the growing process, though the flavors will change as they ripen. Eventually the serrano pods stop growing and will then change color, from green to red, brown, orange or yellow. After that they will fall off of the plant and can even rot on the plant, so it is best to pick your serrano peppers while they are still green or as they begin to change color. They will snap right off of the plant quite easily with very little pull when they are ready. Sometimes I enjoy leaving the serrano pods on the plant longer, allowing them to change colors. They are slightly sweeter in flavor, and the colors can make a dish truly pop with visual interest.

History of the Serrano Pepper

The serrano pepper has a long and dignified history in Mexican cooking. It is one of the most commonly found chilies in this area of the world and is very flavorful, thus many of Mexico's most heralded dishes involve this pepper as a flavoring. Serrano peppers get their name from the fact that the area of Mexico where they are principally from - the Mexican states of Puebla and Hidalgo - are incredibly mountainous. The word "sierra" means mountain in Spanish, so "Serrano" is considered a permutation of this word.

Serrano Chili Peppers

Generally speaking, the plants themselves reach about one to one and a half feet tall, and each plant can produce fifty or more pepper pods. When unripe they are green, but ripe Serrano peppers can be any number of colors, from green to red to brown, orange, or yellow. Most people consider serranos to have a "crisp" flavor, and they are very commonly used in pico de gallo. They are hotter than their more famous cousin, the Jalapeno pepper, but despite this many people enjoy eating serranos raw. They are considered to be one of the more flavorful hot peppers on the market in general, which is part of what makes them so popular.


This is a fantastic hot pepper. These are my go to chili for salsa. Also, stuff with cheese for a delicious treat!

SEE BELOW FOR A GREAT RECIPE WITH SERRANO CHILIES

Shredded Serrano Hot Sauce Recipe

Yield: about 1 pint of hot sauce

Ingredients

  • 1 pound serrano peppers, tops chopped off (this is something like 5 cups)
  • 1 head of fresh garlic, peeled 
  • 2 tablespoons salt
  • 3 tablespoons rice vinegar

Method

  1. Pulse the garlic and peppers in the blender or food processor until you have small pieces – think the size of those red pepper flakes you’d shake onto pizza. You don’t want to turn it on and run it, because then you’ll end up with a smooth hot sauce, and that’s not what we’re going for. If you have a small blender, you can do this in batches, and stir it all together at the end.
  2. Transfer the hot sauce to a small bowl, and stir in the salt and vinegar. Transfer to a glass jar with a lid, like a mason jar.
  3. Store in the refrigerator until you’re ready to use. It will keep for about two weeks in the fridge.

INCLUDES BASIC GROWING INSTRUCTIONS
All seeds are fermented, strained, washed, dried, and stored at 34 degrees f until you purchase them. I have been saving seed for 7 years and this is the step by step process I use every year and I'll tell you, my germination rates are amazing! 
 
a quick note on seed storage... I feel through my experience the best way to store your seed is in the refrigerator. Some vegetable varieties produce seed that remains viable for many years (tomatoes) and others produce seed that does not store well under any conditions (onions). I believe seed stored under refrigerated conditions could last 10 years or more. I have just planted some ACE 55 seeds from 2000 this last summer 2017. They did great! Germination rates were in the 90% range and these seeds had been sitting in a box in my garage for the past 17 years! I have some of that seed available now listed as Marlboro Ace 55. GET SOME!

At Frontier Farms, we specialize in many varieties of Heirloom tomatoes, peppers, plus many other vegetable varieties. 

WHAT IS AN HEIRLOOM? Heirloom plants are grown from seeds that have been handed down thru generations, saved from year to year, some varieties dating back hundreds of years. Many made the migration from Europe and the East with the immigrants coming to the USA. The seeds are never cross pollinated  and so they remain true to their particular characteristics. Heirloom tomatoes come in all colors, shapes, and sizes ? Reds, Pinks, Yellows, Orange, White, Green, Striped, and Black. Ranging in sizes of cherry and grape to large grapefruit size, meaty, or juicy.  

WHY HEIRLOOM? These tomatoes and other vegetable varieties are more natural, they are non GMO (genetically modified). They do not have as long of a shelf life as store bought tomatoes/vegetables, but that is what makes them special. They have a real fantastic tomato flavor not found in grocery store offerings. These tomatoes/vegetables are indeterminate (they grow all season, they flower all season and they produce tomatoes all season. They don?t stop until frost. Once heirloom tomatoes and vegetables are picked, they do not have a long shelf life as hybrids but they more than make up for any shortcomings in flavor. This is true for all heirloom vegetables.

Please see my other listings and my store for more great varieties and thank you!