Pork and Peanut Pick-Me-Ups

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:

1 Tbsp vegetable oil
2 shallots or 1 small onion, finely chopped
1 clove garlic, crushed
1 piece fresh ginger, 3/4 inch long, peeled and finely chopped
1 small red chile, seeded and finely chopped
5 oz ground pork, or the contents of 5 oz of pork sausages
2 Tbsp peanut butter
1 Tbsp fish sauce
juice of 1/2 lime
4 tsp sugar
2 Tbsp chopped coriander leaves
4 clementines, peeled and thickly sliced
6 ramboutans, or lychees, peeled and pitted
1 small pineapple, peeled, cored, and sliced
1 firm pear, peeled, cored, and sliced
1 lime, cut into small wedges, for garnish
12 coriander leaves, for garnish

Instructions:

Heat the oil and fry the next 4 ingredients. Add the pork and cook for 10 minutes. Add the peanut butter, fish sauce, lime juice, sugar, and chopped coriander. Spoon the topping onto pieces of fruit. Decorate with lime and coriander.

Makes 12.

From “Fire and Spice” by Hsiung, Fernandez, and Wheeler.