Brussel Sprouts

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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4 tablespoons sweet chili sauce
3 tablespoons soy sauce
4 tablespoons toasted sesame oil
2 teaspoons rice vinegar
2 tablespoons maple syrup

For the sprouts:
Olive oil for sautéing (about 10 tablespoons)
2 pounds brussels sprouts, ends trimmed off and outer discolored leaves removed
2 cups sliced scallions (2 bunches)
2 small red chile peppers, seeds removed, sliced lengthwise into quarters and then sliced thin crosswise (I like Fresno peppers or red jalapeños)
Salt to taste


Serves: 6-8

Make the sauce In a medium bowl whisk chili sauce, soy sauce, sesame oil, vinegar, and maple syrup until combined. Set aside.

Prepare Brussels Stand each brussels sprout on its base and cut from top to bottom, slicing it into thirds. Put sliced brussels in a large bowl near the stovetop. Heat 3 tablespoons olive oil in a large skillet over medium heat (cast iron or non-stick) When oil is very hot toss in one third of the brussels sprouts or just enough to cover the bottom of the pan in one layer. Leave them undisturbed to brown for about two minutes. Flip with a spatula and brown for another two minutes on the other side. Transfer browned brussels to a clean bowl. Cook the rest of the brussels sprouts in batches the same way. Set aside. Add 1 tablespoon of oil to the same skillet. Add the chopped scallions and chilies and sauté for 1-2 minutes until they start to soften.

Add the brussels back into the skillet with the scallions and chiles. Pour the sauce over and cook, tossing for 2-3 minutes until everything is combined and hot. Add salt to taste. Enjoy!