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 large ripe tomatoes
3 red Fresno chiles
1 clove garlic (optional)
1/2 tsp. salt
several sprigs of cilantro
Quarter the tomatoes, then stem and seed the peppers. Peel and cut the onion into quarters, then peel the garlic. Place all the ingredients in a food processor and pulse until lumpy-smooth.
To serve, place the salsa in an attractive serving bowl and snip the cilantro on top. Serve the salsa immediately or store in refrigerator for later use.