Chakalaka Sauce (South African)

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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Ingredients:

1 large onion, diced
6 large tomatoes, diced
2 green bell peppers, diced
4 large carrots, peeled and grated
16 oz. can of baked beans
4 Tbsp. hot curry powder
2 fresh red Fresno chiles, minced
1 Tbsp. peri-peri
5 oz. oil
1/2 tsp. salt

Instructions:

Warm the oil in a pot for about 1 minute, then put in the onions and green pepper and fry until soft. Add the carrots, tomatoes, chiles and baked beans and stir.

Cook the mixture for 15 minutes over medium heat, stirring every few minutes to ensure that it does not stick to the pot. Add the curry, peri-peri and salt to season, then cook over low for another 15 minutes.

Allow the mixture to cool, then place in a food processor and blend into a coarse paste.

This is great served with meat or potatoes or even used as a dip. Chakalaka can be stored in the refrigerator or sealed in a container for a week or 2.

Recipe adapted from a recipe found on FoodGeeks.com.