Roasted Fresno Salsa
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 (14oz.) can whole peeled tomatoes
1 medium fresh vine-ripened tomato, chopped
1 small onion, chopped
1-3 red Fresno chile peppers (roasted)
2-3 cloves garlic
1/4 cup cilantro
Roast the Fresno chiles for 8-10 minutes, turning often. They should be black and blistered in spots. In a blender add the canned tomatoes, garlic and roasted peppers. Blend for 30 seconds on high. In a medium bowl combine the pepper mixture with the rest of onion before serving. Serve with tortilla chips.