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.
2 tablespoons olive oil
1 medium onion, chopped
4 cloves garlic, minced
1 teaspoon dried oregano
1 Fresno chile, minced, or 1/2 teaspoon red pepper flakes
1 (28-ounce) can whole tomatoes, such as San Marzano, with half of the juice strained out, and crushed with your fingers
2 tablespoons tomato paste
Salt and freshly ground black pepper
Makes about 3 1/2 cups
Add the olive oil to a large saucepan over high heat; decrease the heat to medium. Add the onion and cook for 1 minute, stirring often, until the onion begins to soften. Add the garlic, oregano, and chile, and stir to mix. Add the crushed tomatoes, tomato paste, a large pinch of salt, and a few cranks of pepper. Decrease the heat to medium-low and cook for about 8 to 10 minutes. Run the tomato sauce through a ricer, otherwise known as a food mill, break up the tomatoes with a few pulses of an immersion blender, or use as is. Taste and season with more salt and pepper, if needed.