Talking about Serrano vs Poblano peppers, both are popular in the world of Mexican chilies. They are staples in the kitchen and popular in sauces, salsas, and well beyond. But beyond these uses, how similar are these two peppers. Does one pack a bigger punch? How do their flavors compare? It will reveal below.
The Serrano Pepper is a type of chili pepper that originated in the mountainous regions of the Mexican states of Puebla and Hidalgo. Their flavor is crisp, bright, and notably hotter than the jalapeño pepper. Typically eaten raw, Serrano peppers are also commonly used in making pico de gallo. Unripe serrano peppers are green, but the color at maturity varies. Common colors are green, red, brown, orange, or yellow. the serrano is a small Mexican pepper with thick, juicy walls, so it’s a great hot-salsa pepper, and is widely available and versatile. It is most commonly sold in its green stage (it turns red and then yellow as it gets older). You can also find serranos pickled or dried.
Take a look: Jalapeno vs Serrano.
Poblano peppers are a mild variety of chile pepper used in Mexican and Southwestern cooking, perhaps most notably in the classic chile relleno in which the roasted pepper is stuffed with cheese, then coated in egg and fried. Poblano peppers are so named because they are said to originate from the state of Puebla in central Mexico. They have thick, dark-green skin and a wide base which tapers to a point. Poblano peppers are mild to medium-hot. Poblano peppers register between 1,000 and 2,500 Scoville heat units on the Scoville Scale. When dried, the poblano pepper is called the ancho chili. They’re sometimes dried and smoked as well. Poblano peppers are good candidates for roasting. Roasting brings out the fruitier flavors of the pepper and eases in removing the skin, which can be tough and difficult to digest for some people.
|- Serrano average size about 1.5 to 2.5 inches long||- Poblano average size about 4 to 5 inches long|
|- Serrano it turns red and then yellow as it gets older||- Poblano mature stage are usually dried|
|- Serrano register at 10,000 – 23,000 Scoville heat units||- Poblano mature stage are usually dried|
For taking the decision and the using of these peppers above is depend on how you making. Poblano comes in mild in flavor and very versatile. Poblano’s can be breaded and fried, roasted and stuffed or used in mole sauces. Chile Rellenos is one of the more widely known dishes where Poblano peppers are used. While Serrano peppers are often used in pico de gallo or pickled in vinegar but many enjoy eating them raw. Overall, both are great for spices.