Poblano vs. Serrano

When it comes to hot peppers, there is a whole world to discover. Two popular peppers used in Mexican cooking that have made their way to the United States are the poblano pepper and the serrano pepper.

Although you may be more familiar with the jalapeño pepper, serrano and poblano peppers deserve a place in your culinary repetoire thanks to their unique flavors and varying levels of heat.

Jalapeños tend to sit somewhere between serrano and poblano peppers in terms of heat. This makes these chiles a great choice for those looking for milder or spicier alternatives to the jalapeno.

So what is the difference between these chiles?  Serrano peppers are smaller, thinner, and much hotter than poblanos. Poblanos are usually dark green in color, with thick skin and a broad base that tapers to the tip. They are also a fairly mild chili.

Read on to discover the differences between serrano and poblano peppers, the best ways to prepare them, and some fun recipes to use them.

What is spicier? The poblano or serrano pepper?

When it comes to measuring the heat of peppers, most people use something called the Scoville scale.

This measurement tool helps rank peppers from mildest to hottest and ranges from 0 SHU (Scoville Heat Units) to the millions, with 2,200,000 being one of the highest scores.

Bell peppers are sweet and not at all spicy, which is why they measure about 0 on the Scoville scale, while the Carolina Reaper marks between 1,400,000 and 2,200,000 SHU.

One of the peppers that most people are familiar with is the jalapeno, so I’m going to use that as a benchmark for the heat of poblano and serrano peppers.

Jalapenos are on the lower end of the Scoville scale, with an average score of 2,500 to 8,000, depending on the pepper.

So if you like the heat of jalapenos, you should feel comfortable eating a poblano pepper (slightly milder) or a serrano pepper (slightly hotter).

• Poblano peppers are slightly larger than jalapeños, but have a milder level of heat. These differences can make them a perfect choice for those looking for the flavor of a bell pepper without the intense heat. These peppers typically measure 1,500 SHU.
• Serrano peppers look similar to jalapeños, but are a bit hotter, reaching between 10,000 and 23,000 SHU. These peppers are a perfect choice for people who like an extra bit of heat in their meals.

When comparing the heat of poblano and serrano peppers, poblano will be the choice for people who like a mild level of heat. It can be between 1/9 and 1/15 times less spicy than a Serrano pepper.

Can you make hot peppers less hot?

One trick to make your hottest peppers taste a bit milder is to remove the seeds and inner pulp. Much of the capsaicin (one of the compounds in hot peppers) is found in the white pith or rib of chili peppers.

The seeds of hot peppers are usually found in and around the pith/rib, within the pulp of the pepper. The contact between the seeds and the pith means that the seeds may also be coated in capsaicin, even though they technically do not contain any of this compound themselves.

This is not to say that peppers with the pith and seeds don’t taste good, but they can be a milder alternative if you don’t like hot peppers.

How do you prepare a serrano pepper?

Serrano peppers have a crisp, bright flavor that’s much hotter than a jalapeño. These chiles are generally enjoyed raw in salsas, such as pico de gallo, and other dishes.

These peppers are green when immature and can turn red, brown, orange, or yellow when ripe.

You can eat the peppers in their green, unripe state. You can also try grilling them to intensify the flavor and add some complexity and smokiness to balance the heat.

If you want your peppers to be slightly softer, you can cut them in half and remove the white pith and seeds.

The pith concentrates capsaicin, which is responsible for the level of heat in a chili. Since the seeds are in close contact with the pith, they may be coated with capsaicin.

Removing these two parts of the chili can make it less hot and give it a cleaner texture to enjoy raw.

How do you prepare a poblano pepper?

Poblano peppers can be prepared in a number of different ways to bring out their unique flavor profile.

Dried poblanos are called ancho chiles. One of the most common uses for ancho chiles is in the red chile marinade. This mixture is a marinade that is used in dishes such as tacos al pastor.

When poblano peppers are roasted, the fruity flavors of the chile are brought out more. It also makes it easier to remove the skin, which can sometimes be a bit tough or difficult to digest.

What pepper is better to stuff? The poblano or the serrano?

When it comes to making stuffed peppers, it’s going to be easier to use a poblano pepper than a serrano pepper simply because of their size differences.

Poblano peppers are much larger than Serrano peppers, so they are going to be easier to peel and fill.

If you want a spicier stuffed pepper, you can use your poblano pepper as a container and chop up a serrano pepper and add it to the stuffing mixture. This way, you get the best of both worlds.

The poblano chile is the most used to make chile relleno. This dish is made with a roasted pepper that is stuffed with cheese, then covered with egg and deep-fried.

It is usually served with a tasty sauce to complement the flavors of the chile relleno.

What different dishes can you prepare with poblano and serrano chiles?

When it comes to enjoying your serrano and poblano peppers, there are many ways to use them. In fact, you can use them interchangeably in many recipes, as generally the only thing that will change is the level of heat.

Poblano peppers are much milder than Serrano peppers, with a heat level of about 1,500 SHU versus 10,000 to 23,000 SHU. So the main thing you have to figure out when using these peppers is the level of heat you want your final dish to have.

Remember that, if you prepare them as in the previous case, you can remove the marrow and seeds to make them slightly softer.

Since capsaicin, the compound responsible for most of the heat in peppers, is concentrated in the pith and coats the seeds, removing both can help lower the level of heat.

Here are a few delicious ways to enjoy serrano and poblano peppers based on your taste buds and spiciness preferences.

Use serrano or poblano peppers as an alternative to jalapeños in poppers

A delicious way to enjoy these peppers is as an alternative to jalapeños when making jalapeño poppers.

• Poblano peppers are slightly larger than jalapenos, but have a milder heat level, so you get more pepper flavor than heat in your popper. These differences can make them a perfect choice for people who want their popper to be less of a snack size and more of an appetizer.
• Serrano peppers are a bit smaller and finer than jalapenos, but they are a bit spicier, coming in at between 10,000 and 23,000 SHU. These peppers are a perfect option for people who like that extra heat in their peppers and who may want a thinner pepper.

Try roasting serrano or poblano peppers and adding them to dressings

Roasting peppers is a great way to add another layer of smoky flavor to your dishes. It also tenderizes the meat to make it easier to work with.

A great way to use your serrano or poblano peppers is to roast them, remove the skin, and add them to salsas, sauces, or dressings.

Try some of these suggestions. Remember that serrano = spicy, poblano = mild pepper flavor:

• You can finely chop them and add them to salsas or guacamoles.
• Add them to mole sauces for complex flavors and a hint of heat.
• Puree them into salad dressings or yogurt sauces.
• Chop them up and add them to seasonings for a sneaky hint of smoky spice.

Add chopped pieces to cornbread

Jalapeño is a common addition to cornbread, but you can use poblano or serrano peppers to add a different dimension of flavor to this classic side dish.

Take your soups to the next level

You can add raw or roasted serrano or poblano peppers to your favorite vegetable soups, chilis, stews, or curries for a layer of spiciness that will awaken your taste buds.

Add chopped peppers to stews

There is something incredibly satiating about a hash made with vegetables, and adding a few poblano or serrano peppers can round out the rich flavors with a bit of fruitiness or heat.