Serrano peppers are traditionally used green and have a more refined flavor than Jalapenos, but can be served in the same way (think nachos, salsa, or chili). The cylindrical fruit are dark green, thick-walled and 10 cm (4 in) long. Plants are tall 60 cm (24 in) and prolific! Great flavour!
Start seed indoors 6 – 8 weeks before transplanting out to the garden. Cover seeds with 1/2 cm (1/4 in) of soil. Firm soil over seed. Keep moist but not waterlogged. To germinate maintain a soil temperature of 22 C (72 F). Seed should germinate in 10 – 14 days. Once seeds have sprouted, 14 – 16 hours of light per day is essential. Once plants have reached 12 cm (5 in) transplant to 6 cm (3 in) peat pots. Plants will develop better with a growing temperature of 17 C (62 F) until transplanting out. Fertilize weekly with 10-52-17 and liquid seaweed for strong root development. Do not transplant out till night temperatures are warm.
Pepper plants make good neighbours for: asparagus, basil, carrots, cucumbers, eggplant, endive, oregano, parsley, rosemary, squash, Swiss chard, and tomatoes.
Never plant them next to: beans, Brassicas, or fennel.
Cranberry-Jalapeno Jelly Recipe
Prep Time: 10 mins
Cook Time: 12 mins
- 2 cups ripe cranberries
- 6 jalapeno peppers chopped
- 3 cups water
- 6 cups sugar – for less sweet you can get away with 4 cups
- 3 ounces liquid pectin
Add cranberries, jalapenos and water to a large pot. Bring to a boil. Lightly boil 10 minutes, until the berries begin to pop and soften.
Squash the berries in the pot to squeeze out their juices. Strain into a large bowl. You should have about 2.5 cups of liquid at this point.
Toss away the solids and add the liquid back into the pot.
Add sugar and swirl to incorporate.
Add pectin and boil for 2 minutes.
Cool and ladle into jars. Should fill about eight 8-ounce jars.
Cover and refrigerate, then let the jam set overnight.