This variety of pepper is the second most produced in Mexico. Serrano is usually consumed even before it is ripe. Due to this, its most common presentation is green, although when ripe it takes on a reddish color. It is also a good source of capsaicin, vitamin A and even contains up to six times more vitamin C than an orange. One of our must-have for Tex Mex cuisine. 

This pepper is named after the place where it was originally grown and is an excellent option for those who are not fans of the spicy flavor. It is an excellent source of vitamin C and helps control blood glucose and cholesterol levels. Like serrano, its most common use is when it is still green, since it takes on a more reddish color as it matures

The jalapeño pepper (named for its first place of cultivation in Jalapa, Veracruz) is an essential ingredient in Mexican and Tex-mex cuisine. Its moderate heat level makes it a very versatile ingredient when it comes to using it in culinary dishes. In the past it was believed that this chili had healing powers and was used as a natural anti-inflammatory. This chili variant is an excellent source of vitamin C, B6 and potassium.