A picture of a Chilli Pepper 'Serrano'

Chilli Pepper 'Serrano'

Capsicum annuum 'Serrano'

Buy Chilli Pepper 'Serrano'
Full Sun
Easy care
Moderate watering


RHS hardiness


Minimum temperature

Expected size









  • spring
  • summer
  • autumn
  • winter

This plant has a mild fragrance

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Chilli Pepper 'Serrano' Overview

The Serrano Chilli is a vigorous bearer of hot, crisp, pungent, candle-shaped fruits that mature from green to bright red. The Serrano looks like their more famous cousin the Jalapeno Chilli, but they are even hotter. A Mexican favorite that produces huge crops, the Serrano is used both in the culinary and medicinal applications.

Common problems with Chilli Pepper 'Serrano'

Pests include beet armyworm, flee beetles, leafminers, leafroller (Omnivorous leafroller), pepper weevil, spider mites (Two spotted spider mite), thrips, and tomato fruit worm. Diseases include aphids, bacterial spot, damping-off, fusarium wilt, mosaic virus, phytophthora blight, powdery mildew, and southern blight.

Chilli Pepper 'Serrano' Companion Plants

Tomatoes, basil, beetroot, lettuce, carrots, celery, radish, sweetcorn

How to harvest Chilli Pepper 'Serrano'

Harvest between 60 and 70 days after planting. The fruit can be harvested while they are green or red. They will snap right off of the plant quite easily with very little pull when they are ready. Or use pruning shears or a sharp knife to cut peppers with a short stub of stem attached. This variety tends to be ready for harvesting by late summer.

How to propagate Chilli Pepper 'Serrano'


Sow during Spring and Summer. Sow 10-15 mm deep. Germination time take 10-18 days. Space plants 30-40 cm apart.

Special features of Chilli Pepper 'Serrano'

Crop rotation

Medium Feeder

Pot plant

Suitable for growing in containers given enough sunlight and good draining-holes.

Other uses of Chilli Pepper 'Serrano'

Culinary, medicinal


The fruit is found to be anti-bacterial, anti-carcinogenic, analgesic and anti-diabetic properties, as well as reduces LDL cholesterol.


The green or mature fruit are eaten raw, roasted or commonly used in making dishes such as pico de gallo, salsa, marinades, sauces and chilis.