Sot Chua Ngot (Sweet and Sour Sauce)

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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3 cloves garlic, finely chopped
1 Tbsp. oil
2 Tbsp. sliced shallots
2 pickled shallots, sliced
1 small carrot, diced
1 small green bell pepper, diced
2 medium red Fresno chiles, stemmed, seeded and choppeded
2 Tbsp. sugar
salt, pepper
1 tsp. tomato sauce
1/4 cup vinegar
1 Tbsp. cornstarch mixed with a tsp. of water


Saute the garlic in some oil until it turns color, then add the sliced shallots, pickled shallots, carrot, green bell pepper, chile, sugar, and salt and pepper to taste. Keep frying the mixture, then add the tomato sauce and vinegar. Bring the ingredients to a boil and add the cornstarch mixture. Reduce the heat, then stir and simmer for about 1 minute.