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 nectarines, seeded and diced
1/2 cup jicama, diced
1/2 red bell pepper, thinly sliced
1 red Fresno chile, stemmed, seeded and chopped
2 green onions, thinly sliced
1 tsp. ginger, grated
1/4 cup orange marmalade
Combine the nectarines, jicama, bell pepper, red Fresno chile, onions, ginger and marmalade in a small bowl. Cover and refrigerate until ready to use. This salsa is excellent with grilled lamb and other roasted meats.