Thai Dipping 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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Ingredients:

1 Tbsp vegetable oil
1 piece shrimp paste, 1/2 inch square, or 1 Tbsp fish sauce
2 cloves garlic, finely sliced
1 piece fresh ginger, 3/4 inch long, peeled and finely chopped
3 small red chiles, seeded and chopped
1 Tbsp finely-chopped coriander root or stem
4 tsp sugar
3 Tbsp dark soy sauce
juice of 1/2 lime

Instructions:

Heat the vegetable oil in a wok, add the shrimp paste or fish sauce, garlic, ginger, and chiles and soften without coloring, for about 1-2 minutes.

Remove from the heat and add the coriander, sugar, soy sauce and lime juice. Sauce will keep in a screw-top jar for up to 10 days.

Makes 1/2 cup.

From “Fire and Spice” by Hsiung, Fernandez, and Wheeler.