Broccoli with Anchovies, Capers, and Chiles

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.

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2 cups broccoli, cut into florets
2 garlic cloves, divided
3 Tbsp olive oil (divided)
2 anchovies, chopped
2 Tbsp capers, rinsed and drained
2 red chiles (like Red Fresno), seeded and finely chopped
1 slice of whole wheat toast, crust cut off and cut into bite-sized squares


Steam the broccoli for about 5 minutes, until just tender. Set aside Heat 2 tablespoons of olive oil in a pan and add the anchovies, capers, chili and half the garlic. Cook on gentle heat for 2-3 minutes. Set aside. Heat another 1 tablespoon of olive oil in a frying pan. Add the chunky breadcrumbs and rest of garlic and cook until crisp, crunchy and golden. Stir frequently. Drain on kitchen paper.

Toss the broccoli with the flavored oil, tip into a dish then scatter breadcrumbs over. Serve as side dish or simply over brown or red rice for a light meal.

Serves 2-4.