So, what do you do when you have an abundance of Serrano peppers? I don’t know anyone that can eat one. They are too friggin hot…… even with a cold beer. For info I pasted the Scoville heating list below – the Serrano is a notch above the Jalepeno but way down hte list from what must be some blister inducing varieties. I see that Habenero chilies are near the top. You must be a serious fan of heat to try anything near near the top of the scale!

Now, to answer the question posed above. I made some Serrano pepper jelly. I did it the old fashioned way – made my own pectin from 4 lbs. of tart apples and 1 cup of cranberries. Strained the mess through a cloth bag. In the boil I added a handful of my Serranos and a red bell pepper. A word of caution – after prepping the Serrano peppers, you must wash your hands very thoroughly with soap, scrub hard and rinse well. If you do anything less than that and touch any sensitive skin – well the pain and heat went away about 45 minutes after my bio break!!! A little Alo Vera helped. 

 – The Jelly, it looks great – I added a single Serrano pepper to each jar for an aesthetic touch. Taste – well it seems a bit mild. I have another 100 or so peppers available so maybe another batch is in order – I will add a few more to the boil next time to see if the heat goes up on the final product.

TTFN – Bishop

Naga Jolokia (ghost chili)[9][10]






 Red Savina habanero[11][12]






 Guntur Chilli, Habanero chili,[13] Scotch Bonnet Pepper,[13] Datil pepper, Rocoto, African Birdseye, Madame Jeanette, Jamaican Hot Pepper[14]






 Bird’s eye chili/Thai Pepper/Indian Pepper,[15] Malagueta Pepper,[15] Chiltepin Pepper, Pequin Pepper[15]






 Cayenne Pepper, Ají pepper,[13] Tabasco pepper, Cumari pepper (Capsicum Chinese)






 Serrano Pepper, Peter Pepper






 Jalapeño Pepper, Guajillo pepper, New Mexican varieties of Anaheim pepper,[16] Paprika (Hungarian wax pepper), Tabasco Sauce






 Anaheim pepper, Poblano Pepper, Rocotillo Pepper, Peppadew






 Pimento, Peperoncini






 No significant heat, Bell pepper,