Corn and Cumin Raita

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:

2 tsp. cumin seeds (comino)
1 (8 oz.) can kernel corn, drained
1 red Fresno chile, stemmed and chopped fine
1 small tomato, chopped
1 (8 oz.) container plain yogurt
1 tsp. ground black pepper
1/2 tsp. ground coriander
3 Tbsp. chopped fresh cilantro leaves

Instructions:

In a small saute pan, toast the cumin seeds over high heat, then crush them and stir in the remaining ingredients. Mix well and refrigerate until ready to use.

Yields 1-1/2 cups.