Fresno chile

Did You Know?

• The Fresno chile was developed and released for commercial cultivation by Clarence Brown Hamlin in 1952.
• Hamlin named the pepper 'Fresno' in honor of Fresno, California.
• It is grown throughout California, specifically in the San Joaquin Valley.

Uses

Fresno chiles are used in ceviche, salsa, and alongside rice and black beans. Their thick walls make them poor for drying or chili powder. They can be swapped in for jalapeño or serrano peppers. Mild green ones are common in summer, while hot red ones appear in fall. Green Fresnos add mild heat to sauces, chutneys, dips, relishes, casseroles, soups, stews, and savory dishes; they can also be pickled whole or used as a garnish. Red Fresnos have more flavor and less heat than jalapeños, and are added to salsas, relishes, ceviches, and marinades. They top tacos, tostadas, burgers, sausages, and hot dogs, and are big enough to stuff with cheese, potatoes, seafood, or meat. Recipes include Romesco and rojo cream sauces.

Nutritional and medical information

Fresno chiles pack a lot of nutrition into a low-calorie, low-fat, low-sodium package. They are rich in vitamin C, B vitamins, iron, thiamin, niacin, magnesium, and riboflavin, with the highest levels found in fully red fruit. The capsaicin in them offers natural anti-inflammatory and pain-relieving effects and helps you feel full. These chiles also provide potassium, manganese, iron, and magnesium, and can aid in lowering cholesterol.