Serrano Hildalgo start off dark green before turning red, they get significantly hotter as they are left to mature (: from 6,000 to 23,000 as measured on the Scoville scale) but can be picked at any stage. The fruits vary between 2½cm and 5cm long. Often used in Mexican sauces and relishes, they are a good choice for salsa as they are thin walled and do not need peeling. Price for 10 seeds.
SOW: from mid-April to end of May, indoors in a warm soil in trays or modules barely covering the seeds as they need light to germinate.
GROW: when they reach the 2/3 leaf stage they can be planted into a greenhouse or hardened off and put outside in a warm sheltered spot. You can grow them in the soil in a container or in a grow bag. Serrano matures from dark green to red with heat intensifying as they do so.
EAT: this variety is often used in salsa and sauces as the fruit is thin skinned and does not need peeling. Chillies freeze well.