Yes, you can substitute serrano peppers for jalapeno peppers because their pH values are very similar. Hot chiles have a pH range of 4.97 to 6.17.
If you need a substitute for Fresno peppers, you can used jalapeno peepers. If those are not available, you can use Serrano peppers.
Its kinda like tangerine to an orange...same Family of fruit (citrus) different breed. (if u will). Serrano Chile peppers don't dry well, since they are too meaty. The serrano is about 5 times hotter than my personal fav the jalapeño.
Serrano pepper
aprox 25
Serrano peppers range naturally from 6,000 to 23,000 Scoville units. Follow the link below for comparisons with other peppers and commercial sauces.
The average bushel of peppers weighs 17-22lbs
Yes. Chili peppers are a common ingredient of Mexican gastronomy since 3000 years ago; nowadays there are more than 64 varieties of chile in Mexico, including the jalapeno, serrano, habanero, cascabel, ancho, poblano, de arbol and piquin. All of them have different forms and grade of spiciness.
The Scotch Bonnet is much, much hotter than the Serrano. Serranos tend to be hotter than jalapenos, as a comparison point, and they cap off at about 23,000 Scoville Heat Units. However, you can get some serranos that have very little heat, at least as mild as the mildest jalapeno. Although the hottest Serrano chile will feel like fire to the inexperienced, the mildest Scotch Bonnet will blow it away. Scotch Bonnets are comparable to Habanero chiles, at 150,000 to 325,000 Scoville Heat Units. They are among the hottest chile peppers commonly used although not the hottest by today's standards, since there are chile peppers at close to 1.5 million Scoville Units.
Jalapeno peppers are significantly weaker than cayenne peppers. Here is the comparison given in Scoville Heat Units (SHU) Jalapeno 3,500-8,000 Cayenne 30,00-50,000 The Scoville scale quantifies the concentration of Capsaicin. Capsaicin is the chemical which causes the sensation known as "spicy." This means that the Cayenne pepper is about 6-8 times hotter than the Jalapeno.
The difference lies in the composition of the salsa:The US version is mildly spicy, composed of tomatoes and one or two - if any at all - jalapeno peppers.Mexican version is usually pretty spicy, including at least four serrano peppers which makes them difficult to eat for most foreigners.
To make salsa you need five ingredients: 5 Jalapeno peppers & 2 serrano peppers, spray them with Pam and sear them, then finely chop them. The more you sear them, the darker your sauce. Add one or two large tomatoes, also seared and cut into chunks. The more tomatoes you add vs the number of peppers will determine how hot or mild you salsa will end up. Add 1/2 large onion, cut in long strips. One tbl spoon of garlic powder. Salt to taste. Boil all for 5 mins. Chop in blender. Enjoy hot or cold.
Samuel Serrano Serrano has written: 'Canto rodado'