fresno chile

Cold udon noodles are the ideal canvas for jammy roasted tomatoes in this light summer dish for weeknights when you only want to spend 10 minutes on dinner. 

Cold Udon with Ponzu

grapefruit, halved

lemon, halved

red chile (such as Fresno), seeds removed, finely chopped

2" piece ginger, peeled, finely grated

rice vinegar

soy sauce

sugar

cherry tomatoes

garlic clove, finely grated

olive oil

kosher salt

frozen udon noodles

Persian cucumbers, peeled,

Cilantro sprigs, crumbled nori, and toasted sesame seeds (for serving)

Cold noodles tossed in a bright citrus and chile sauce are the ideal canvas for jammy roasted tomatoes in this light summer dish. Keep a package of frozen precooked udon noodles on hand for those nights when you don’t feel like spending more than, say, ten minutes on dinner. These chewy wheat noodles are extra thick with a bouncy, springy quality that dried udon just doesn’t have. All you have to do is reheat them in boiling water before they’re ready to slurp.

Bon Appétit

Heat broiler. Squeeze grapefruit and lemon halves into a fine-mesh sieve set over a large bowl; discard pulp (you should have a little more than ½ cup juice). Mix in chile, ginger, vinegar, soy sauce, and sugar. Cover ponzu and chill.

Toss tomatoes, garlic, oil, and salt on a rimmed baking sheet. Broil until tomatoes are soft and lightly charred, 10–12 minutes. Let cool.

Cook noodles according to package directions; drain and rinse under cold water to stop the cooking. Transfer noodles to bowl with ponzu and toss to coat. Divide noodles and ponzu among bowls and top with charred tomatoes, cucumbers, cilantro, nori, and sesame seeds.

Spicy, salty, sweet, and crunchy—this Thai-inspired mango salad is exactly what you're craving in the summer. 

Mango With Fried Shallots

Champagne mangoes, peeled,

extra-virgin olive oil

fish sauce

lime juice

Store-bought fried shallots, thinly sliced red chile

Loosely inspired by Thai green mango salad, yum mamuang, this dish features golden curls of ripe mango enlivened by a squirt of bracing lime juice and fish sauce. Store-bought fried shallots bring easy crunch, and thin circles of sliced chile slap your senses awake. Lush Champagne mangoes are the best here, but sub with your preferred variety, at any stage of ripeness. —Shilpa Uskokovic

Arrange mangoes on a large plate. Whisk oil, fish sauce, and lime juice in a small bowl to combine. Drizzle dressing over mangoes, then top with fried shallots, chile, and basil.

The key to this adobo is truly burning the chiles and spices. Not browned, not toasted—burned. Try this at home; just open the windows and turn on the fan first.

Grilled Pork Tenderloin in Charred-Chile Adobo

ancho chiles, seeds removed

guajillo chiles, seeds removed

pasilla chiles, seeds removed

jalapeños

garlic

corn tortillas,

oregano

cumin seeds

cloves

allspice berries

orange juice

salt

pork tenderloins (about 2 pounds total), trimmed, silver skin removed

Guacamole, Grilled Salsa Roja and Avocado-Tomatillo Salsa Verde, and lime wedges (for serving)

Preheat oven to 500°. Roast cascabel, ancho, guajillo, and pasilla chiles on a rimmed baking sheet until completely blackened, about 5 minutes. Transfer to a large bowl and pour in cold water to cover; let sit 30 minutes to soften. Drain.

Meanwhile, roast jalapeños, garlic, and 4 tortillas on a clean rimmed baking sheet until blackened and charred, 12–15 minutes.

Heat a dry small skillet over medium-high and toast oregano and cumin seeds, tossing often, until beginning to burn, about 1 minute. Transfer oregano and cumin to a small bowl. Char cloves and allspice, tossing often, until black and ashy, about 4 minutes.

Purée softened chiles, tortillas, jalapeños, garlic, oregano, cumin seeds, cloves, allspice, orange juice, and salt in a blender until smooth. Place pork in a large bowl and pour adobo over (meat should be submerged). Cover and chill at least 6 hours and up to 12 hours.

Remove pork from adobo, leaving as much paste on meat as possible, and let sit at room temperature 1 hour.

Prepare a grill for medium-low heat. Grill pork, turning once after first 20 minutes, until an instant-read thermometer inserted into the thickest part registers 145°, 35–45 minutes. Transfer to a cutting board and let rest 15 minutes before thinly slicing.

Serve pork with tortillas, guacamole, Grilled Salsa Roja, Avocado-Tomatillo Salsa Verde, and lime wedges.

You know the soup and salad deal? Well, this is our take on combining the two into one dish.

Chickpea and Celery Soup With Chile-Garlic Oil

olive oil, divided

garlic cloves, finely chopped

Kosher salt

onion,

celery

chicken stock

chickpeas, rinsed, drained

whole-milk Greek yogurt, room temperature

cilantro leaves

Heat 3 Tbsp. oil in a medium pot over medium. Cook chile and garlic, stirring often, until garlic is golden brown and crisp, 3–5 minutes. Transfer to a small bowl (with oil). Season with a pinch of salt; set aside.

Wipe out pot. Heat remaining 3 Tbsp. oil over medium. Add onion and celery stalks, season with salt, and cook, stirring occasionally, until softened but not browned, 5–7 minutes. Add stock, increase heat to medium-high, and bring to a boil. Reduce heat to medium-low, bring to a simmer, and add chickpeas. Continue to cook until chickpeas are warmed through and creamy but not mushy (this won’t take long since the chickpeas are already cooked), about 5 minutes. Season with salt.

Meanwhile, stir yogurt and a big pinch of salt in a small bowl. Mix cilantro and celery leaves in a medium bowl and squeeze lemon halves over. Season with salt and toss to coat.

Divide soup among bowls. Add a dollop of yogurt, then top with cilantro-celery salad and reserved garlic-chile oil.

If you love the sour-salty-sweet Thai green papaya salad, you’ll love this peak-summer version made with tomatoes and cucumbers.

Cucumber, Tomato, and Green Bean Salad

Persian

cherry

green beans, trimmed, sliced ona steep diagonal into ⅛"-thick strips

Fresno chile, seeds removed, finely chopped

Tbsp. (or more) fresh lime juice

Tbsp. (or more) light brown sugar

Tbsp. (or more) fish sauce

This refreshing summer side is a mash-up of two variations of the sour-salty-sweet Thai salad som tam: the most famous version made with shredded green papaya and another Thai favorite version made with cucumbers. This streamlined version skips the traditional process of pounding the ingredients in a clay mortar and wooden pestle; instead, you cut and chop the ingredients more thinly and finely, then use your hand to mix and squeeze them just until lightly wilted—the way this salad is supposed to be. Serve this as part of cookbook author Leela Punyaratabandhu’s summery menu for Grilled Pork Shoulder Steaks With Green Pepper Relish, Khao Niao (Thai Sticky Rice), Cantaloupe with Spicy Bacon-Cashew Crumble, Grilled Scallops With Peach Sweet Chili Sauce, and Lime-Lemongrass Slushies.

Combine cucumbers, tomatoes, green beans, garlic, and chile in a large bowl. Finely chop ½ cup peanuts to the size of lentils and add to bowl.

Whisk lime juice, brown sugar, and fish sauce in a small bowl until sugar is dissolved.

Pour dressing over vegetables and toss with your hands, gently squeezing as you go, until well coated and vegetables have wilted slightly, about 30 seconds. Taste salad and season with more lime juice, brown sugar, or fish sauce if needed. Salad should be equal parts sour and salty, with sweet close behind.

Transfer salad to a platter. Coarsely chop remaining ¼ cup peanuts and scatter over salad.

Chili Pickled Long Beans

garlic clove,

black vinegar

fish sauce (such as nam pla

red Thai chile, thinly sliced twith seeds

red fresno pepper

jalapeño, thinly sliced with seeds

Combine garlic, soy, vinegar, fish sauce, and chiles in a large saucepan. Bring to a simmer; add long beans. Remove from heat, cover, and let cool completely. DO AHEAD: Can be made 1 week ahead. Transfer to a container, cover, and chill.

A vinegar-and-chile glaze adds heat to sweet squash, spicing up the traditional Thanksgiving flavor profile.

Winter Squash Agrodolce

delicata

Kosher salt, freshly ground pepper

Fresno chiles, thinly sliced

red wine vinegar

honey

golden raisins, chopped

red pepper flakes

Epicurious

Preheat oven to 400°F. Place kabocha and delicata squash on separate large rimmed baking sheets. Drizzle with oil; season with salt and pepper. Roast, tossing occasionally, until squashes are golden brown and tender, 30–35 minutes for kabocha and 20-25 minutes for delicata.

Meanwhile, bring chiles, vinegar, honey, raisins, red pepper flakes, and a pinch of salt to a boil in a small saucepan over medium heat. Reduce heat and simmer until syrupy, 8–10 minutes.

Brush half of warm agrodolce over warm squash. Transfer to a platter.

Just before serving, reheat remaining agrodolce, adding a splash of water if needed to loosen. Spoon over squash.

Dish can be made 3 hours ahead. Store tightly wrapped at room temperature.

Sweet and saucy shallots can hold for a day or two and then go straight from the fridge to the microwave to the table. Choose shallots that are all about the same size so that they soften evenly as they cook. And if spicy is not your thing, skip the Fresno chiles.

Glazed Shallots

unsalted butter

1½ lb. medium shallots, peeled, halved if large

Tbsp. sherry vinegar or red wine vinegar

thyme, thyme leaves

Tbsp. sugar

These sweet and saucy shallots are your best answer to a plan-way-ahead side: They can hold for a day or two, and then go straight from the fridge to the microwave to the table. Choose shallots that are all about the same size so that they soften evenly as they cook. And if spicy is not your thing, skip the Fresno chiles.

Preheat oven to 400°. Heat butter in a large skillet over medium, swirling until foaming subsides. Arrange shallots in a single layer in skillet, flat or cut side down where possible. Season well with salt and cook, undisturbed, until deep golden brown underneath, about 5 minutes. Turn and cook until deep golden brown on the other side, about 5 minutes.

Add vinegar and 1 cup water, then add thyme sprigs, chiles, and sugar and swirl skillet to combine. Bring liquid to a boil; reduce heat so liquid is at a simmer.

Transfer skillet to oven and roast shallots, turning halfway through, until sauce is reduced to a glaze and a paring knife easily slides through centers, 35–40 minutes. Taste and season with more salt if needed.

Spoon shallots and glaze into a serving dish and top with thyme leaves.

Do Ahead: Shallots can be cooked 2 days ahead. Gently reheat in a large saucepan (or in the microwave in 30-second intervals) with a little water to loosen up glaze.

Yes, you can eat butternut squash raw! Thinly shave it into ribbons and marinate it in a zesty dressing and it’s a refreshing and fun new side recipe.

Raw Butternut Squash Salad

Fresno chile, seeds removed, thinly sliced

garlic cloves, finely grated

orange zest

Tbsp. white wine vinegar

butternut squash (about 2 lb.), peeled

¼ cup unsalted, roasted pumpkin seeds (pepitas)

Yes, you can eat butternut squash raw: Thinly shave it into ribbons and marinate it in a zesty dressing and it’s a refreshing and fun new side recipe for your fall table.

Whisk chile, garlic, orange zest, orange juice, vinegar, oil, and salt in a large bowl to combine. Using a peeler, slice lengthwise strips off long neck of squash to make long ribbons until you have 8 cups (9 oz.). Add to bowl with dressing and toss to coat. Let sit, tossing occasionally, at least 30 minutes and up to 1 hour to tenderize and marinate.

Toss in roasted pumpkin seeds, then using tongs, transfer to a serving platter; discard any excess dressing left in bowl.

How can you look at this recipe and not crave braised brisket tacos?

Braised Brisket with Hot Sauce and Mixed Chiles

mild yellow or red chiles or 3 yellow or red bell peppers

hot yellow chiles (such as banana

medium-hot red chiles (such as Fresno

apple cider vinegar

¼ cup (packed) light brown sugar

Red Chile Hot Sauce

vegetable oil

beef brisket,

black pepper

red onion,

garlic cloves,

How can you look at this and not crave brisket tacos?

Preheat oven to 300°. Arrange chiles on a wire rack on stovetop over a gas flame and roast, turning occasionally, until blistered and lightly charred. (Or roast one at a time using tongs, or use the broiler.)

Stir vinegar, brown sugar, and 2 Tbsp. hot sauce in a small bowl; set aside.

Heat oil in a large heavy pot over medium-high. Season brisket generously with salt and sprinkle with pepper; cook, fat side down, until bottom side is deep golden brown, 6–8 minutes. Turn and cook until other side is golden brown, about 4 minutes. Transfer to a rimmed baking sheet. Add onion and garlic to pot and cook, reducing heat if needed, until lightly browned, 6–8 minutes. Transfer to baking sheet with brisket.

Remove pot from heat and place brisket in pot, fat side up. Pour reserved vinegar mixture over and arrange garlic and blistered chiles around. Place onion on top of chiles. Cover pot and transfer to oven. Braise until brisket is fork-tender and shreds easily, 3–3½ hours. Transfer brisket, onion, chiles, and garlic to a platter and let cool 15 minutes.

Meanwhile, place pot over medium-high heat and bring braising liquid to a boil. Cook until thick and syrupy, 10–15 minutes. Taste pan sauce and season with more hot sauce and salt, if needed.

Serve brisket, onion, chiles, and garlic with pan sauce drizzled over.

Do Ahead: Brisket can be braised 3 days ahead. Let cool in juices in pot; cover and chill.

These humble leeks transform into the in-demand side that no one saw coming: They’re cooked until tender, doused in a chile-honey-vinegar sauce, and finished with a nutty, herby salsa verde. It’s ideal to serve the leeks warm, but they can also be made a few hours ahead and served at room temperature.

Glazed Leeks With Salsa Verde

pine nuts

leeks

red chiles (such as Holland

orange peel

¾ cup plus 1 Tbsp. sherry vinegar or red wine vinegar

parsley

Tbsp. chopped drained capers

Preheat oven to 350º and bring a large pot of salted water to a boil. Toast pine nuts on a rimmed baking sheet, tossing halfway through, until golden brown, 5–7 minutes. Let cool. Leave oven on.

Trim root end of leeks (leave as intact as possible so they don’t break apart while cooking) and cook in boiling water until meltingly tender (a paring knife should go all the way through with no resistance), 15–20 minutes. Transfer to paper towels to drain; let cool.

While leeks are cooking, cook chiles, orange peel, honey, ¾ cup vinegar, and a pinch of salt in a small saucepan over medium-high heat, stirring often, until reduced by one-third, about 5 minutes.

Cut leeks in half lengthwise and transfer to a baking dish; season lightly with salt. Pour warm vinegar mixture over leeks. Bake, uncovered, until sauce is reduced to a glaze and leeks have slightly darkened, 25–30 minutes.

Toss parsley, oil, capers, pine nuts, and remaining 1 Tbsp. vinegar in a small bowl; season with salt and pepper. Spoon pine nut salsa over leeks.

Top 11 fresno chile recipes from across the web

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Top Tags

Cold Udon with Ponzu

Mango With Fried Shallots

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Chickpea and Celery Soup With Chile...

Cucumber, Tomato, and Green Bean Sa...

Chili Pickled Long Beans

Winter Squash Agrodolce

Glazed Shallots

Raw Butternut Squash Salad

Braised Brisket with Hot Sauce and ...

Glazed Leeks With Salsa Verde

Top 11 fresno chile recipes from across the web

The most viewed fresno chile recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cold Udon with Ponzu

Mango With Fried Shallots

Grilled Pork Tenderloin in Charred-...

Chickpea and Celery Soup With Chile...

Cucumber, Tomato, and Green Bean Sa...

Chili Pickled Long Beans

Winter Squash Agrodolce

Glazed Shallots

Raw Butternut Squash Salad

Braised Brisket with Hot Sauce and ...

Glazed Leeks With Salsa Verde

The most viewed fresno chile recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine