Penne with Mango Chile Sauce
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:
1 (16 oz.) package dry penne pasta
3 Tbsp. vegetable oil
1 mango – peeled, seeded and diced
2 red onions, cut into strips
1 small fresh red fresno chile pepper, stemmed, seeded and diced
1 (14.5 oz.) can whole peeled tomatoes
1/2 cup red wine
1 bay leaf
2 whole cloves
1/2 cinnamon stick
salt to taste
2 Tbsp. honey
1-1/2 Tbsp. red wine vinegar
1 cup chopped fresh cilantro
4 oz. can of pitted black olives
Instructions:
Bring a large pot of lightly salted water to a boil. Add the penne pasta and cook for 9-13 minutes, or until al dente. Drain the pasta.
Heat the oil in a medium saucepan over medium heat, and stir in the mango, red onions and chile pepper. Cook for about 5 minutes or until the onions are tender. Mix in the tomatoes and wine. Stir in the bay leaf, cloves, and cinnamon stick. Cook, stirring occasionally, for about 10 minutes.
Remove the bay leaf, cloves and cinnamon stick from the mango mixture and season to taste with salt. Mix in the honey and red wine vinegar. Serve over cooked pasta with cilantro and olives.
This is a great side dish for roasted and grilled meats and seafood.
Recipe by Monika Marlies.