Crispy Serrano Pepper Topping in Olive Oil

Crispy Serranos — When Jalapeño Isn't Quite Enough

Hotter than our Jalapeños, gentler than our Habaneros — the step up for people who finished a jar of the mild one and wanted more. Fresh serrano peppers, crisped in olive oil with garlic and salt until they shatter. Bright, grassy, unmistakably peppery — the kind of heat that wakes a dish up instead of shouting over it.

Four ingredients. Nothing else. 8 oz jar.

Where It Sits in the Lineup

We make three crispy peppers, and they are genuinely different:

• Crispy Jalapeño — mild, classic, savory. Our first product and still our bestseller. (8 oz)
• Crispy Serrano — this one. A real step up in heat, with a brighter, sharper, more herbal pepper flavor. Medium. (8 oz)
• Crispy Habanero — intense, fruity, our hottest, cut smaller for easy dosing. (4 oz)

If Jalapeño has become your everyday jar and you're ready for more, Serrano is the natural next step.

What Makes Serrano Different

Serranos are thinner-walled and more concentrated than jalapeños, so they crisp harder and keep a distinctly green, grassy sharpness that survives the oil. Where a jalapeño goes soft and savory, a serrano stays vivid. That's why it works on rich food — it cuts instead of blending in.

What's In It

Four ingredients. Nothing artificial, no preservatives, no fillers.

• Serrano Peppers — bright, herbal heat, and the source of capsaicin, the compound that gives chiles their warmth
• Olive Oil — high in monounsaturated fat, and what makes the crisp possible
• Garlic — aromatic and essential
• Salt

Naturally vegan, vegetarian and gluten-free, with no artificial colors, flavors or sweeteners, and no added MSG. No nuts, no sesame, no dairy, no soy.

Put It On Everything

• Eggs — scrambled, fried, in an omelet. Start here.
• Grain & rice bowls — the crunch these always need.
• Pizza — a scatter over the top after it comes out of the oven.
• Soups & stews — spoon on at the table so it stays crisp.
• Salads — a spicier, more interesting crouton.
• Tacos, sandwiches and wraps — texture plus heat in one move.
• Avocado toast — a small handful changes the whole thing.
• Straight from the jar — with a cold beer. No judgment.

Questions We Get Asked

How hot is it, really?
Medium. Noticeably hotter than our Crispy Jalapeño, well short of our Crispy Habanero. It's heat you taste rather than endure.

What's the difference between this and chili crisp?
Chili crisp is usually Chinese in origin, built on fried shallot, garlic and soybean oil, and leans savory. Ours is a single-pepper crisp in olive oil — cleaner, brighter, and it tastes like the pepper rather than the condiment.

Are there any allergens?
No. Serrano peppers, olive oil, garlic and salt — no nuts, no sesame, no dairy, no soy, no gluten.

Is it vegan and gluten-free?
Yes, both.

How do I store it, and how long does it keep?
Pantry, at room temperature. No refrigeration needed before or after opening. Shelf life is 3 months.

What size is the jar?
8 oz — the same as our Crispy Jalapeño.

Do you ship?
Yes — throughout the continental United States. (Our Grilled Veggies in Olive Oil is the one exception: it needs refrigeration, so it's Houston-area only.)

Where is it made?
Handmade in small batches in Houston, Texas, and sold at Houston farmers markets — Memorial Villages, Tomball, Rice Village and Heights Mercantile. Angel's Cocina is Go Texan certified.

Ready to move up from mild? Add a jar and put it on your eggs tomorrow.