Corn and Rajas Salsa
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.
3 ears corn
1/4 cup water
1 Tbsp. peanut oil
1/2 cup julienned white onion
5 fresh Fresno chiles, roasted, peeled, seeded and julienned
5 fresh jalapeno chiles, roasted, peeled, seeded and julienned
1 cup fresh cilantro leaves, loosely packed
1 Tbsp. fresh lime juice
1/2 tsp. ground toasted coriander seed
1/4 tsp. salt
Cut the corn kernels from the cobs with a sharp knife (about 2 cups). Place in a saute pan with the water and cook for 2-3 minutes over medium heat, until tender and the water has just evaporated. Transfer to a mixing bowl.
Heat the oil in a saute pan, and saute the onion over medium heat for about 8 minutes or until slightly brown. Transfer to the mixing bowl, add the roasted chiles and remaining ingredients, and thoroughly combine.
Serve with grilled chicken or on the side with barbecued meats and seafood.
Recipe by Mark Miller.