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.
1/4 cup butter, melted
2 Tbsp. canola oil or vegetable oil
1/4 cup warm water
1/2 cup buttermilk
1-1/4 cups cornmeal
3/4 cup all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/2 cup pinon nuts, toasted
1/2 cup fresh corn kernels, roasted
2 red Fresno chiles, stemmed, seeded and chopped
15 fresh sage leaves, chopped
1 small white onion, diced
Preheat the oven to 400F.
Whisk together the butter, oil, water, buttermilk, and eggs in a mixing bowl, then set the mixture aside.
Combine the dry ingredients and sift them into a separate mixing bowl.
Add the dry ingredients to the wet ingredients and completely incorporate the two. Stir the filler (pine nuts, corn kernels, chiles, fresh sage, and onion) into the mixture until thoroughly combined.
Take a large seasoned cast iron skillet and add 2 Tbsp. of vegetable oil. Set it inside the preheated oven for 4-5 minutes, then remove the skillet and pour in the corn bread batter.
Let the mixture bake in the oven for about 20 minutes. The corn bread is done when you insert a toothpick into the center of the skillet and it comes out clean.
Take the skillet out of the oven and let it stand for a couple of minutes, then carefully turn it over and set the corn bread on a bread rack to cool for a couple of minutes.
Recipe adapted from Mark Millers “Flavored Breads.”