Salsa Islena Picante
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.
1/3 cup olive oil
8 cloves garlic, finely chopped
4 medium green onion, finely chopped
1 tsp. fresh oregano, finely chopped
2 tsp. ginger root, grated
4 medium red Fresno chiles, finely chopped
1 cup tomato puree
1/4 tsp. cayenne
1 tsp. dark brown sugar
1 Tbsp. dark rum
juice of 1 lime
1 medium tomato, chopped
2 Tbsp. cilantro, chopped
lime wedges, for garnish
In a saucepan, combine the oil, garlic, chopped onion, oregano, ginger, red Fresno chile peppers and saute lightly. Stir in the tomato puree, salt, cayenne, sugar, rum and lime juice.
Cook slowly for 5 minutes, then add the tomatoes. Simmer for 5 minutes and remove from the heat. Transfer to a glass bowl and fold in the cilantro. Allow to cool to room temperature and then refrigerate. Serve chilled.
Recipe adapted from “Recipes from La Isla,” by Robert Rosado.