Sauce for Pork

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.

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Ingredients:

6 red Fresno chiles
1 medium yellow onion
2 garlic cloves
1/4 cup white vinegar
juice from 1 orange
3 Tbsp. light brown sugar
1/4 cup chicken broth
1 Tbsp. canola oil
3 Tbsp. ketchup

Instructions:

Roast and seed the chiles.

While the chiles are roasting, saute the onions and garlic with some oil in a small saucepan until they are wilted and starting to become translucent. Mix all the other ingredients except the ketchup and add to the saucepan. Bring to a boil for one minute, then reduce the heat to a simmer.

Add the ketchup and reduce for 10 minutes. Puree the entire mixture in a blender or force through a sieve. Serve hot on the plate, creating a “moat” around the pork cutlet.