Fried Green Tomatoes with Peach Chutney
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.
Ingredients:
Peach Chutney:
2 peaches, peeled and diced
3 Tbsp. finely diced onion
3 Tbsp. finely diced red bell pepper
1 red Fresno chile, stemmed, seeded and diced
2 green onions, sliced
2 Tbsp. diced pickled ginger
3 Tbsp. sugar
3 Tbsp. rice vinegar
Tomatoes:
1/2 cup all-purpose flour, divided
1/2 cup cornmeal
2 eggs
1/4 tsp. salt
coarsely ground black pepper
4 green tomatoes, sliced
oil for frying
3 oz. goat cheese
Instructions:
To prepare the chutney:
Mix all the ingredients and refrigerate them overnight. The chutney can be made spicier with the addition of more pepper sauce or jalapeños.
To prepare the tomatoes:
Mix half the flour with the cornmeal. Beat the eggs with a little water, then season the remaining flour with the salt and pepper. Dredge the tomato slices in the flour, dip in the egg and dredge in the cornmeal mixture.
Pour the oil to a depth of 2-inches in a large skillet and heat until hot but not smoking. Add the tomato slices and fry until crisp. Drain them on paper towels and serve topped with the peach chutney and crumbled goat cheese.
Yields 6 servings.
Recipe adapted from the Pepper Place Market and the Alabama Board of Tourism and Travel.