Malaysian Chile Paste
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.
6 garlic cloves, peeled
2 shallots, peeled
2 Fresno chiles (also chile caribe or chile cera), seeded, or 1/4 cup roasted red pepper
1 to 2 Thai or bird’s eye chiles (preferably red)
1 stalk lemongrass, outer leaves removed and sliced very thinly from the root end up 2 inches
1 paper-thin slice peeled fresh galanga (optional)
To prepare the paste:
Put the garlic, shallots, chiles, lemongrass and galanga in a stone mortar and pound and mash the ingredients until you have a paste. Or, blend in a food processor until you have a fine paste.