If you're looking for a "kick" in any dish, these hot peppers will most definitely add that and more! Ranging from bright green to fire engine red (how appropriate!), Serranos' thin skin makes them easy to use and even tastier to eat.

Artichoke Serrano Dip
Created by Michelle Gonsalves
Artichoke Serrano Dip


3 serrano chilies, membranes and seeds removed and minced
2 cans quartered artichokes in water, drained and diced
8 ounces cream cheese, softened
¾ cup mayonnaise
1 cup shredded parmesan cheese
1 cup shredded sharp cheddar cheese
2 cloves garlic, minced
¼ teaspoon garlic salt
¼ teaspoon onion powder
½ teaspoon seasoning salt


Mix all ingredients together in large mixing bowl. Refrigerate for at least 2 hours to let flavors blend together. Serve with tortilla chips.

Spice Meter
Fun Stuff

The Scoville Scale measures the spiciness or piquance of a pepper. Ever wondered where the word "picante" came from? That's where! Serranos can range from 6,000 to 23,000 (ouch!) on the Scoville Scale.

Michelle Gonsalves

Michelle Gonsalves

Executive Chef

Michelle Gonsalves is a graduate of The Culinary Institute of America, professionally trained in baking and pastry.

Chef Gonsalves has been the Executive Chef for Frontera Produce for the past 5 years.

Born and raised in Northern California, Chef Gonsalves focuses on preparing classic pastries and desserts using fresh ingredients with a modern twist. She enjoys traveling throughout the U.S and abroad, seeking out regional culinary secrets and favorites along the way.