[1] Each plant can produce up to 50 pepper berries (not true botanical pods).

Unripe serrano peppers are green, but the color varies at maturity; common colors for the ripe fruit are green, red, brown, orange, and yellow.

Serrano peppers do better in soils with a pH between 7.0 and 8.5 in warm temperatures above 24 °C (75 °F) and have a low tolerance for frost.

[5] They are typically eaten raw and have a bright and biting flavor that is notably hotter than the jalapeño pepper.

[8] The Mexican states of Veracruz, Sinaloa, Nayarit, and Tamaulipas produce about 180,000 tonnes of serranos each year.