Seeds: When properly stored, planted, and cared for, we guarantee reasonable germination and true-to-type growth for one year from purchase.
Non-seed products: Free from defects in materials and workmanship for 30 days from shipment.
Excludes factors outside our control (extreme weather, pests, gardener error). If something’s off, contact us—we’ll make it right with a replacement, repair, or refund.
USDA “bioengineered (BE)” foods are those with detectable genetic material that was modified using in vitro recombinant DNA (rDNA) techniques, in ways
not obtainable through conventional breeding or found in nature. The USDA’s National Bioengineered Food Disclosure Standard uses “bioengineered” as the nationwide labeling term.
Detectable modified genetic material in the final food
Created via in vitro rDNA techniques (e.g., gene transfer)
Modifications not achievable through conventional breeding or nature
—seeds / pkt
( ~ g )
Description
Crisp, garden fresh heat with true Mexican character. Serrano Tampiqueño is the classic market strain favored for its bright, grassy flavor, clean snap, and dependable medium heat. Think green tomato, citrus, and peppercorn riding a lively burn that lifts salsas, tacos, eggs, and grilled meats without overpowering them. If you want that authentic taquería bite, this is the serrano to grow.
The plants are vigorous and productive, typically 2 to 3 feet tall with a dense, upright, well-branched habit that sets blossoms continuously. Dark green foliage frames clusters of slim, tapered pods so the plants read ornamental even before harvest. Pods average 2 to 3 inches, thin walled and smooth, maturing from glossy green to bright red. Thin walls sauté and roast quickly, and they dry evenly for flakes and powder when left to fully color.
Bite into a fresh green pod and you get crisp sweetness first, then a quick, focused heat in the 10,000–23,000 SHU range that lingers cleanly. In the kitchen, a handful of rings brings brightness to pico de gallo, aguachile, and pozole; charred serranos blend into vivid table salsas and marinades; fully ripe red pods add a touch of fruit to hot sauces and chili oils. Dried and ground, they yield a ruby powder with classic serrano tang.
Selected in Mexico and beloved by cooks for its balance of flavor, fire, and yield, Serrano Tampiqueño remains a staple for home gardens and market growers. Expect steady harvests, authentic taste, and the versatile heat that turns everyday meals into the real thing.
Timing: Start seeds 8–10 weeks before last frost. Cool or short seasons use 10 weeks.
Depth: Sow ¼" (6 mm) deep in sterile, fine seed-starting mix. Firm lightly and mist.
Temperature (germination): Keep 80–88°F (27–31°C) with a thermostat-controlled heat mat for uniform sprouting.
Germination Time: 7–14 days typical. Allow up to 21 days for slower lots.
Moisture & Air: Maintain even moisture, not soggy. Use a humidity dome the first few days and vent daily to prevent damping-off.
Light (post-sprout): 14–16 hours per day. Position lamps 2–4" above the canopy and raise as plants grow.
Air Temperature (post-sprout): Days 70–82°F (21–28°C). Nights 62–70°F (17–21°C).
Potting Up: At first true leaf, move to 2–3" cells. Step up to 4–5" pots 2–3 weeks before transplant. Set slightly deeper each step for stability without burying leaves.
Feeding: Begin ¼ strength balanced liquid fertilizer weekly at two true leaves. Increase to ½ strength after potting up if foliage pales. Add Ca/Mg if interveinal chlorosis or blossom end rot shows.
Airflow/Conditioning: Run a gentle fan or lightly brush tops daily to strengthen stems and reduce fungal pressure.
Soil Temperature & Transplant Timing
Transplant by soil readings, not the calendar. Measure at 2–4" depth at dawn for 3–5 mornings.
Soil minimum 65°F (18°C).
Night air minimum 55°F (13°C) for reliable set.
Ideal root zone 70–85°F (21–29°C) for quick establishment.
Transplanting Outdoors
Hardening Off: 5–7 days. Start with bright shade, then partial sun, then full sun with light breeze exposure.
Site: Full sun. Well drained loam with pH 6.0–6.8. Warm, sheltered spots improve early set.
Bed Prep: Incorporate 1–2" compost plus a balanced organic fertilizer per label. Avoid excess nitrogen which delays flowering and color.
Spacing: 14–18" (35–45 cm) between plants. 24–30" (60–75 cm) between rows.
Support: Compact but heavily fruiting. A slim stake or light Florida weave keeps clusters upright.
Mulch: Apply after soil warms. Black plastic or woven fabric for earliness and weed control. Straw works in hot climates once soils are warm.
Watering: Provide 1–1.25" (25–30 mm) per week including rain. Water at soil level. Avoid drought followed by soaking that can cause drop or hairline cracks.
Season Extension: Use light row cover until first bloom to speed growth. Remove or vent during flowering to allow pollination. Reflective mulch can help color and reduce heat stress.
Variety-Specific Notes
Crop time: 70–80 days from transplant to first full green harvest. 85–95 days to red.
Harvest cues: Cylindrical pods 2–3" long. Pick green for classic serrano bite or allow full red for deeper flavor and heat.
Culinary or preservation uses: Excellent for fresh salsas, pico de gallo, escabeche pickles, roasting and drying into flakes or powder.
Stress tolerances or sensitivities: Serranos generally set better than large-fruited types in heat. Sensitive to cold nights which can pause growth. Partial canopy helps prevent sunscald on exposed clusters.
Troubleshooting
Leggy seedlings: Increase light intensity and keep day temps near 75–78°F.
Blossom drop: Check night temps below 55°F or daytime above 95°F. Reduce excess nitrogen and keep moisture steady.
Fruit cracking or micro checking: Caused by irrigation swings or post rain surges. Even out schedules and mulch.
Sunscald on pods: Maintain modest leaf cover. Add shade cloth during extreme heat.
Aphids or mites: Boost airflow, rinse undersides with water early day, introduce beneficials, and use insecticidal soap as needed.
Fungal leaf spots: Water early at the base, widen spacing for air, remove affected leaves, and avoid overhead watering late day.
How to Grow — Serrano Tampiqueño (Capsicum annuum — classic serrano strain)
Seed Starting & Transplant Timing
Start indoors 6–10 weeks before last frost. Serranos sprout readily but reward consistent warmth for uniform stands.
Germination zone: Keep media at 78–85°F (25–29°C) using a heat mat; emergence usually 7–14 days. Vent humidity domes daily; bottom-water to reduce damping-off.
Lighting: Supply 14–16 hours/day under LED/T5 lights set 2–4" above seedlings. Rotate trays weekly and use a light fan for sturdy stems.
First feeding & pot-up: Begin ¼-strength balanced fertilizer at first true leaves. Up-pot to 3–4" containers when roots bind cells.
Hardening off: 5–7 days of gradual sun/wind exposure.
Transplant timing: After nights are >55°F (13°C) and soil exceeds 60°F (16°C). Black mulch or landscape fabric pre-warms beds and keeps fruit clean.
Soil Preparation
Texture & pH: Fertile, well-drained loam with pH 6.2–6.8.
Amendments: Work 2–3" compost into the top 8–10", plus a light organic base (e.g., 4-4-4). On sandy soils, include gypsum (Ca) and a touch of sulfate of potash (K) to support firm walls and steady set.
Raised beds/fabric pots: Encourage warmth and drainage—ideal for consistent, pencil-thick serrano pods.
Watering
Provide 1–1½ inches of water per week, more during hot, dry spells.
Water deeply but infrequently to build a resilient root system.
Best method: Drip irrigation or soaker hoses deliver water at soil level, minimizing leaf wetness and disease.
If overhead irrigation is necessary, water early morning so foliage dries before evening.
Heat/Flavor note: A steady, slightly lean moisture regime (no wilting) yields denser, hotter pods; overwatering can mute serrano brightness.
Fertilizing
Feed a balanced fertilizer every 2–3 weeks during vegetative growth.
At first blossoms, switch to a low-nitrogen, high-potassium program to favor flowers/fruit and sharpen heat.
Avoid late N surges—excess foliage delays coloring and thins pod walls.
Weeding & Mulching
Keep beds weed-free—serranos have shallow feeder roots that dislike competition.
Mulch (black plastic early, organic later) to:
Retain moisture
Suppress weeds
Stabilize soil temperatures
Hand-weed carefully; root damage can cause blossom drop and transient BER in light soils.
Sun & Heat Management
Plant in full sun (6–8+ hrs) for yield and clean heat.
In heat waves (>95°F / 35°C), provide light afternoon shade and steady moisture to preserve pollen viability and reduce sunscald on upright clusters.
Spacing & Support
Space plants 18–24" apart in rows 24–36" apart.
Serrano Tampiqueño sets dense clusters on upright branches; a low ring stake or small cage prevents lodging, improves airflow, and simplifies harvest.
Avoid: Fennel and kohlrabi (allelopathic/growth-suppressing neighbors).
Interplant alyssum, dill, coriander to attract hoverflies and parasitoids that control aphids/thrips—key for smooth, unblemished pods.
Container Growing
Use 5–7+ gallon pots (10 gal for maximum yield) filled with a high-quality, free-draining mix.
Containers dry faster—check moisture daily.
Shade pot sides in midsummer; elevate pots for airflow. Fabric pots help regulate root temperature.
Pruning & Training
Tip-pinch once early to increase branching and cluster count.
Later, remove only crowded interior shoots for airflow. Avoid heavy mid-season pruning, which delays the first big flush.
Season Extension
Row cover/low tunnels accelerate early growth; remove/vent during bloom for pollinators. In fall, a light frost cloth can finish the last red flush for sauces and drying.
Harvest & Seed Saving
Harvest green for classic serrano snap, or allow to ripen red for sweeter heat and drying quality.
Cut, don’t pull—tightly clustered fruit can tear nodes if yanked.
For seed, select fully red, uniform pods from vigorous plants. Dry seeds 7–10 days; store cool/dry. Isolate from other annuum hot types (jalapeño/cayenne) to maintain serrano traits.
Color windows: Harvest glossy green for crisp, bright heat typical of table salsas; allow to turn red for rounder sweetness and a slightly deeper burn. Both stages are culinary correct—choose based on recipe.
Cut cleanly: Serranos grow dense on slender pedicels. Use fine snips or sanitized pruners and leave a short stem stub to prevent stem tears that slow production.
High-frequency rounds: Serranos color quickly; pick every 2–3 days to maintain continuous bloom and minimize pest interest in overmature fruit.
Quick cure: After harvest, spread pods on a breathable tray 24–48 hours at room temperature to equalize sugars before chilling, fermenting, or drying.
Flavor & Nutrition
Profile: Bright, grassy heat with a clean snap when green; tomato-friendly sweetness at red. Hotter than jalapeño, cooler than most Thai types.
Nutrient peak: Full color boosts vitamin C and carotenoids; green stage emphasizes chlorophyll-linked freshness.
Heat tuning: De-rib/seed to dial back heat; a quick roast concentrates sweetness and tames the sharp edge.
Handling
Moderate caution: Heat is assertive—use light nitrile gloves for large batches, especially when making salsas or slicing for pickles.
Tool hygiene: Wash boards/knives in hot soapy water, then wipe with vinegar to lift oils; avoid cross-contaminating mild produce.
Storage & Preservation
Fresh storage: Refrigerate unwashed in a paper-lined vented container; wash just before use.
Roast & peel: Char over flame or broiler, steam 10 minutes, peel for silky strips in tacos, tortas, and huevos.
Pickling: Classic escabeche (with carrots, onions, garlic) keeps their crunch and color.
Fermentation: 2–2.5% salt mash; 7–14 days yields a tangy base for salsa verde or hot sauce.
Drying: Halve lengthwise and dehydrate at 115–120°F (46–49°C) to retain color; grind for a warm, bright powder.
Freezing: IQF-style slices for quick weeknight salsas and soups.
Kitchen Use
Everyday Mexican: Stars in salsa cruda, salsa verde, pico de gallo, and caldos.
Two-stage heat: Bloom a minced serrano in oil early for backbone heat; finish with fresh minced just before serving.
Pairings: Tomato, tomatillo, cilantro, onion, lime, avocado, garlic, and cumin.
Crossover ideas: Serrano-lime compound butter for grilled corn; serrano-honey glaze for chicken; serrano-ginger vinaigrettes.
Growing & Pruning Tips
Cluster habit: Use a low ring stake or small cage to support heavy clusters.
Airflow: Lightly thin interior shoots after first set to reduce fungal pressure and speed drying on-plant.
Heat set: Blossoms may abort >95°F (35°C); 30% shade cloth and even moisture keep fruit set consistent.
Containers & Watering
Pot size: 5–7+ gallons works; 10 gallons steadies moisture and increases pod density.
Irrigation cadence: Aim for even moisture; wide wet–dry swings toughen skins and mute sweetness. Mulch for root temp stability.
Companion Planting & Pollinators
Allies: Cilantro, basil, dill, and marigold attract hoverflies and lacewings that suppress aphids/thrips; flowers also encourage bee visits for heavier set.
Seed Saving
Selection: Choose uniform pods (slim, straight, typical serrano shape) from vigorous plants; red, fully mature fruit for seed.
Isolation: Separate from jalapeños and other annuum chiles if purity is required.
Dry & store: Air-dry seed 7–10 days; store cool, dark, and dry with a desiccant.
Aphids (stunted growth, curling leaves, sticky residue)
Controls: Blast off with water; apply insecticidal soap or neem oil. Break ant colonies and encourage natural predators.
Spider mites (speckled leaves, bronzing, webbing in hot/dry spells)
Controls: Increase humidity, rinse leaf undersides, alternate horticultural oils and neem. Use predatory mites indoors.
Whiteflies (clouds when disturbed; sticky leaves with sooty mold)
Controls: Hang yellow sticky traps; vacuum in the morning; spray with neem or soap weekly; weed management.
Thrips (silvery streaks, twisted leaves, vectors of viruses)
Controls: Blue sticky traps; sanitize weeds and blossoms; spinosad sprays.
Flea beetles (shot-holes on seedling leaves)
Controls: Lightweight row covers until bloom; trap crops; diatomaceous earth around stems.
Cutworms (seedlings cut at base overnight)
Controls: Collars; debris removal; scout evenings for handpicking.
Caterpillars (fruitworm chewing, frass in pods)
Controls: Handpick daily; apply Bt; mow borders to deter moths.
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Thousands of seed packets donated yearly for education & food security
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Here is the next set of five peppers, written with the same detail and Indigenous-first approach as before.
Serrano Tampiqueño (Capsicum annuum)
Long before Spanish chroniclers wrote of fiery chiles in Mexico, Indigenous peoples of the Sierra Madre Oriental and central valleys cultivated slender, upright peppers with bright heat and complex flavor. These peppers, ancestors of the modern Serrano, thrived in the cool, elevated climates of Puebla and Hidalgo, where they were woven into Nahua and Otomi diets. Their small size and sharp heat made them essential in salsas that enlivened maize-based meals, while healers prescribed chile remedies to warm the body, stimulate appetite, and guard against illness. For Indigenous farmers, peppers like the Serrano were not just food but daily medicine and cultural symbol.
The name “Serrano” later came from the Spanish word sierra, meaning mountains, reflecting the pepper’s deep ties to upland regions. Over time, countless landraces of Serrano peppers developed, each tied to its local environment and community. Among these, the Tampiqueño type became one of the most recognizable, celebrated for its balanced flavor and consistent heat. Its association with Tampico and the surrounding Gulf coast region tied it to trade routes that connected mountains to sea, making it a pepper of both upland and lowland identity.
In kitchens, Serrano Tampiqueño peppers became indispensable. Unlike larger, thicker peppers, they could be eaten raw without preparation, chopped directly into pico de gallo, guacamole, and fresh salsas. Their crisp flesh and bright burn made them a staple condiment, a table chile that enlivened meals daily. Roasted on comales, they developed smoky undertones that deepened their flavor for cooked sauces. Their versatility made them equally useful fresh, roasted, or pickled, and households relied on their productivity through long growing seasons.
Culturally, Serranos carried deep symbolic weight. In Indigenous and mestizo households, they stood for vitality, strength, and endurance. Their bright green pods, often eaten before full ripening, represented freshness and renewal. In markets, their presence was constant, baskets filled with dozens of small peppers that spoke of abundance and everyday life. Healers used them in remedies for colds and aches, while farmers recognized their role in warding pests and protecting crops.
Through the twentieth century, Serrano Tampiqueño became the standard bearer of its category. Seed companies stabilized selections for uniform size and heat, making them accessible to gardeners worldwide. Mexican diaspora communities ensured that Serranos remained central in kitchens abroad, where no salsa tasted complete without their sharp, green brightness. Chefs came to appreciate their reliability and depth, noting that while jalapeños carried sweetness, Serranos carried clarity and edge.
Today, Serrano Tampiqueño remains one of Mexico’s most beloved peppers. Its use in fresh salsas, guacamoles, and sauces defines everyday cooking, while its history roots it in Indigenous agriculture of the sierras. To grow Serrano is to cultivate a pepper that is both ordinary and extraordinary, a reminder that some of the most important foods are those we use every day, without ceremony, yet with deep continuity. Each crisp, fiery pod carries centuries of mountain heritage and the enduring vitality of Mexican cuisine.
Goal: Preserve the true serrano type—slender, smooth 2–3″ pods with crisp walls, abundant set, and a clean, bright heat that ripens green → red—while maintaining purity within C. annuum and strong seed vigor.
1) Selecting Plants for Seed Saving
Choose exemplars: Select 8–12 vigorous, disease-free plants with uniform, smooth, bullet-shaped pods (typically ½–⅝″ diameter, 2–3″ long), consistent wall thickness, and heavy trusses along the canopy. Look for plants that set well in heat and maintain glossy skins at full maturity.
Cull off-types: Exclude plants with thick, jalapeño-like walls, blunt/overwide pods, pronounced corking, uneven coloring, grassy or harsh bitterness, very late ripening, or weak growth habit. Remove any plants showing virus-like mosaics or chronic sunscald/cracking.
Maintain breadth: Save seed from multiple mother plants to retain earliness, set density, and the characteristic serrano flavor/heat.
2) Harvesting Seeds
Timing: For seed, allow pods to ripen fully red on the plant; if weather allows, keep 5–10 days past color to complete embryo development and improve seed fill.
Collection: Clip pods with sanitized pruners to avoid tearing nodes. Select blemish-free, fully red fruit from several chosen plants. Keep lots labeled by plant from harvest through drying.
3) Cleaning Seeds
Separation: Slit pods lengthwise; scrape seeds and placenta into a labeled fine sieve or bowl.
Rinse: Rinse gently with lukewarm water, rubbing lightly to remove placental threads.
Dry-rub + winnow option: If pods are very dry, crumble the seed mass over a mesh and winnow chaff with a light fan; finish with a quick rinse if needed.
Viability: Expect 3–5 years refrigerated; 5–8+ years when ultra-dry and frozen. Warm sealed containers to room temp before opening to prevent condensation.
6) Testing Seed Viability
Germ test: Germinate 10–20 seeds on a damp towel in a vented bag at 78–82°F (25–28°C); read at 5–10 days.
Targets: ≥85% germination for fresh annuum lots.
Priming (optional): 30–60 minute soak in 0.5–1% hydrogen peroxide or mild kelp/fulvic solution can improve speed and uniformity for older seed.
Tips for Successful Seed Saving
Isolation: Serrano Tampiqueño is C. annuum and crosses readily with other annuum (jalapeño, cayenne, bells, poblanos). Use 150–300 ft (45–90 m) isolation; for foundation-grade purity, bag/cage select branches or hand-pollinate.
Pollinators & set: Encourage beneficials broadly; for bagged clusters, gently tap/vibrate during bloom to move pollen.
Record keeping: Track plant IDs, isolation method, harvest dates, pod length/diameter, earliness, yield, and any off-type notes. Photograph representative trusses at green and red stages for your records.
Selection cues: Favor plants whose pods color evenly, retain firm, glossy walls at red, and deliver a clean, citrusy serrano heat—ideal traits for authentic salsas.
Culinary Uses, bright-green backbone of salsas and escabeches
Salsa cruda / pico de gallo (signature): Finely mince serrano with white onion, ripe tomato, cilantro, and lime. Salt to bloom flavor. Adds a clean, grassy heat that reads brighter than jalapeño.
Salsa tatemada (fire-roasted): Char serrano, tomato, tomatillo, garlic, and onion on a comal or grill until blistered; pound on a molcajete or pulse briefly for a smoky, rustic salsa.
Salsa verde serrana: Simmer tomatillos until olive-green, blend with raw or lightly charred serrano, garlic, cilantro, and a pinch of cumin. Thin with cooking liquid for enchiladas, chilaquiles, pozole verde.
Escabeche (pickled chiles): Slice serrano into rings with carrot, onion, and cauliflower; simmer briefly in vinegar with bay, oregano, and peppercorn. Crisp, tangy heat for tortas, tacos, and breakfast plates.
Caldos & frijoles: Drop a slit serrano into simmering frijoles de la olla, lentejas (lentils), or chicken caldo. Remove before serving if a lighter glow is desired.
Huevos & antojitos: Dice into huevos a la mexicana, quesadillas, tlacoyos, and sopes for fresh heat without smoke.
Aguachile & ceviche: Slice paper-thin or pound to paste with salt; whisk into lime brine for shrimp or scallop aguachile—serrano’s grassy snap is classic on the Gulf coast.
Oil & vinegar infusions: Briefly bloom minced serrano in warm oil for finishing drizzle; or steep rings in cane vinegar for a quick table splash.
Powder & flakes: Dehydrate thin slices for a vivid green-leaning powder (from mature green pods) or brick-red powder (ripe pods). Start with ⅛ tsp per pot.
Heat control tips: Serrano is hot-medium to hot. Strip the white placenta to moderate; add late in cooking to keep brightness. Use whole slit chiles to infuse and remove.
Preservation and Pantry Value
Efficient drying: Thin walls dry fast into flakes/powders with bright aroma.
Escabeche longevity: Properly pickled rings stay crisp and vibrant for months under refrigeration.
Freezer packs: Freeze whole or sliced; use from frozen in sautés and stews.
Ferments: Clean flesh yields lively, pourable fermented salsas without bitterness.
Flavor Benefits beyond heat
Crisp, grassy-green, citrus-lime lift with a linear heat curve—more direct than jalapeño, less smoky than chipotle types.
Keeps sauces tasting “fresh” even after short cooking.
Garden and Ornamental Benefits
Prolific plants with tidy, upright habit; pods ripen green → red with a long usable green stage.
Great for continuous small harvests that feed daily salsa making.
Strong peduncles, minimal splitting; pods hold well on the plant.
Traditional and Practical Uses (Indigenous foodways focus)
Sierra & Huasteca roots: Serrano is entrenched in the cuisines of central-eastern Mexico (Sierra Madre Oriental and Huasteca region along the Gulf)—lands stewarded by Teenek (Huastec), Nahua, and other Indigenous peoples. Stone-grinding on metate/molcajete, fire-roasting on comal, and pairing with nixtamalized maize reflect deep culinary knowledge.
Maize companions: Serrano salsas elevate tlacoyos, gorditas, tamales, and fresh tortillas—foods central to Indigenous agricultural systems.
Tampiqueño traditions: In coastal Tamaulipas cookery (Tampico), serrano punctuates ceviches, aguachiles, mariscos and table escabeches, bridging land–sea flavors with bright heat.
Safety and Handling always
Wear gloves for volume prep, pickling, and grinding.
Ventilate when charring or blooming in oil; capsaicin fumes can sting.
Label jars (“hot”). Keep pickles refrigerated once opened.
Suggested Pairings
Savory: white onion, garlic, Mexican oregano, cilantro, epazote.
Acid & fruit: tomatillo, lime, naranja agria, green mango.
Protein & starch: fish, shrimp, chicken, beans, corn masa (tortillas, sopes, tamales).
Best option: your state’s Cooperative Extension soil testing lab.
Tip: Arid/alkaline regions (e.g., AZ, NM, UT, parts of CA) often use Olsen (bicarbonate) for phosphorus.
Interprets P by extractant; assumes ppm. Results are approximate.
Enter at least one value above, then Calculate.
Summary
Recommended Amendments (per 100 sq ft)
How to Use
Mix P & K sources into top 3–6″ a week or two before planting.
If pH is low, apply lime 3–4 weeks pre-plant (or fall/winter).
Side-dress peppers with ~0.1 lb N / 100 sq ft at first bloom & fruit set.
Add 1–2″ finished compost yearly to build organic matter.
Container mix? Use a peat/coco-based mix with compost and slow-release organic fertilizer; pH is usually already correct.
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Alliance of Native Seedkeepers
Pepper Seeds - Hot - Serrano Tampiqueño
$200 USD
$600
Unit price /
Unavailable
Description
Crisp, garden fresh heat with true Mexican character. Serrano Tampiqueño is the classic market strain favored for its bright, grassy flavor, clean snap, and dependable medium heat. Think green tomato, citrus, and peppercorn riding a lively burn that lifts salsas, tacos, eggs, and grilled meats without overpowering them. If you want that authentic taquería bite, this is the serrano to grow.
The plants are vigorous and productive, typically 2 to 3 feet tall with a dense, upright, well-branched habit that sets blossoms continuously. Dark green foliage frames clusters of slim, tapered pods so the plants read ornamental even before harvest. Pods average 2 to 3 inches, thin walled and smooth, maturing from glossy green to bright red. Thin walls sauté and roast quickly, and they dry evenly for flakes and powder when left to fully color.
Bite into a fresh green pod and you get crisp sweetness first, then a quick, focused heat in the 10,000–23,000 SHU range that lingers cleanly. In the kitchen, a handful of rings brings brightness to pico de gallo, aguachile, and pozole; charred serranos blend into vivid table salsas and marinades; fully ripe red pods add a touch of fruit to hot sauces and chili oils. Dried and ground, they yield a ruby powder with classic serrano tang.
Selected in Mexico and beloved by cooks for its balance of flavor, fire, and yield, Serrano Tampiqueño remains a staple for home gardens and market growers. Expect steady harvests, authentic taste, and the versatile heat that turns everyday meals into the real thing.
Seeds look great and gorgeous colors. These glass gem seeds look healthy and a great value for the price. I will update you when I plant them on how many germinate.
Wow, what a pretty blue these seeds are. i can't wait to plant them and watch them grow. I will update you on how many germinate. The seeds look healthy.
