At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.
When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
2 Tbsp. olive oil
1 tsp. wine vinegar
juice of 1/2 lime
salt and freshly ground black pepper
For the Stuffing:
1 onion, finely chopped
1 garlic clove, minced
1-1/4 cups chopped mushrooms
1 red Fresno chile, stemmed and finely chopped
1 Tbsp. chopped fresh cilantro
To serve: Use sour cream and warm tortillas
Cut the avocados in half and remove the pits. Brush the inner surfaces of the avocado halves with the lime dressing; this will add flavor and prevent them from browning. Set aside while you prepare the stuffing.
Heat the olive oil in a heavy skillet and saute the onion and garlic over low heat until soft and golden Add the chopped mushrooms and chile, and continue cooking for a few minutes, stirring occasionally, until cooked and golden brown. Stir in the cilantro.
Remove from the heat and pile the stuffing mixture into the prepared avocados. Place on a lightly oiled baking tray, and warm through in a pre-heated oven at 325 F.for 10-25 minutes.
Yields 4 servings.
Recipe by Heather Thomas.