Spicy Coconut Relish
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.
Serves: 2 cups
INGREDIENTS
120 g (1.5 cup) desiccated coconut
1 red chile*
1 tbsp grated ginger
4 tbsp chopped coriander
3 tbsp lime juice
2 shallots, finely chopped
Salt to taste
INSTRUCTIONS
Place desiccated coconut and red chilli in a food processor and blend until combined.
Add ginger, coriander and lime juice, and blend until combined
If the mixture seems to dry, add a little splash of water.
Fold the chopped shallots into the mixture.
Add salt to taste.
NOTES
*Use less if you like it less spicy, or more if you want it spicier.
**Will stay fresh up to 3 days when kept in the refrigerator.