Spiced Apricot Almond Chutney

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:

11 oz. dried apricots, diced
1-1/4 cups boiling water
1 cup light brown sugar
2 small onions, thinly sliced
1 tsp. ground ginger
1 cup red wine vinegar
1 red Fresno chile, stemmed, seeded and chopped
2 Tbsp. cilantro, chopped
2 cloves garlic, chopped
1/4 tsp. salt
1 cup blanched, sliced almonds, toasted, chopped

Instructions:

Pour the boiling water over the dried apricots and let them soak for an hour. Drain the apricots and reserve the liquid.

Reduce the soaking liquid in a saucepan until only about 2 Tbsp. remain. Combine the apricots with the reduced liquid and the remaining ingredients except the almonds. Bring to a boil and simmer the mixture for about 30 minutes, stirring occasionally.

Remove from the heat and stir in almonds. This chutney is excellent on grilled meats, poultry and seafood.

Recipe adapted from one posted by the Texas Beef Council.