Island Tomato 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.

Heat Scale
Submit Recipe

Ingredients:

5 Tbsp. brown sugar
4 Tbsp. pickled ginger, julienned (can be omitted)
2 medium red Fresno chiles, seeded and minced
4 Tbsp. white wine vinegar
1 Tbsp. dried cranberries
4 Tbsp. water
4 ripe but firm tomatoes, peeled and diced
2 tsp. kosher salt

garnish- tubular chives, chopped

Instructions:

Bring all the ingredients except the tomatoes and chives to a boil. Simmer for 5 minutes, then add the tomatoes and cook until the liquid thickens, about 10 minutes. Garnish with chopped chives.

Recipe from Chile Pepper Magazine.