Try some of our Delicious Recipes !!!
Bon Appétit
Choose chiles that are shiny and firm pods with strong, uniform color. They should feel dense and heavy for their size; good examples of even the very smallest ones will feel heavier. Avoid chiles that are flaccid, wrinkled, bruised, blemished, or discolored.
Shrimp Fresno Chilies, Ginger, Garlic & Scallions
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Shrimp Fresno Chilies
  • 1-1/2 lb. large shrimp, peeled and deveined
  • Sea salt
  • 5 Tbs. extra-virgin olive oil
  • 2 cloves garlic, finely chopped
  • 2 fresh red Fresno Chilies, cored, seeded, and thinly sliced
  • 1 Tbs. finely chopped fresh ginger
  • 2 bunches scallions (about 16), trimmed and sliced on the diagonal into 1-inch pieces
  • 1/4 cup chopped fresh cilantro
  • 1-1/2 Tbs. fresh Lime or Lemon juice; more to taste

Heat a large sauté pan over high heat for 1 minute. Season the shrimp with 1/2 tsp. salt. Pour 2 Tbs. of the oil into the pan and then add the shrimp, garlic, chiles, and ginger. Sauté, tossing frequently, until the shrimp brown and are no longer translucent, about 3 minutes. Transfer to a plate. Add another 2 Tbs. oil, the scallions, and 1/4 tsp. salt to the pan. Sauté the scallions until they wilt and begin to brown, about 2 minutes. Return the shrimp to the pan and toss well for 30 seconds. Remove from the heat and stir in the cilantro, lemon juice, and the remaining 1 Tbs. oil. Taste and add more salt and lime or lemon juice, if needed. Serve immediately.
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Rapini With Chile And Meyer Lemon Recipe

Ingredients
  • 2 tbsps extra virgin oliv oil
  • 12 lemon (meyer or regular)
  • 1 lemon (meyer or regular)
  • 1 fresno chile (/2 teaspoon red pepper flakes or 1, stemmed and sliced)
  • 12 tsp red pepper flakes (or 1 fresno chile, stemmed and sliced)
  • 12 tsp red pepper flakes (or 1 fresno chile, stemmed and sliced)
  • 1 bunch rapini (or broccoli rabe, stem ends chopped off and the rest chopped into 1-inch pieces)
  • 12 tsp  Sea salt 
  • ground black pepper

PREP TIME 15 min

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Casey' Fresno Chili Salsa


Ingredients 
  • 1 Medium red onion
  • 3 -5 fresh tomato
  • 1 tablespoon ground cumin (this is optional)
  • 1/4 teaspoon pepper
  • 1/4 teaspoon salt (to taste)
  • 2 cups fresh cilantro leaves (loosely in a cup-not chopped-can add a little more)
  • 3 -4 Fresh Red Green or Yellow Fresno Chilies  (with out seeds, microwave for almost 2 mins or pan fry in Extra Virgin Olive Oil with Garlic) 
  • 1 habanero (microwave for about 20 secs, slice a sliver to start if you do not like your salsa real hot, forget the habanero)
  • Add Lime to taste
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Fresno Chili Pepper Relish

Ingredients

* 5 Fresno Chili peppers (Red, Green, or Yellow ok a bit different flavor)
* 2 Serrano Chili peppers
* 2 Manzano Chili peppers
* 2 tablespoons apple cider vinegar
* 1/4 teaspoon salt
* 1/8 teaspoon cumin
* 1/2 teaspoon smoked paprika

Instructions

Chop off the stem end of the chilies and slice chilies in half. Remove seeds and membrane with a teaspoon. Place all ingredients in a
food processor and pulse until all items are well chopped and combined.

Can be served immediately or allowed to combine overnight. For an extra special taste, substitute the apple cider vinegar for brine from
a jar of Spanish olives instead.

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Creamy Fresno Chili Chicken + Avocado

  • 3 cups diced cooked chicken (can use a rotisserie chicken to save time)
  • 1 cup diced Fresno Chili peppers cored, seeded
  • 1 cup sliced celery
  • 1 cup mozzarella or jack cheese
  • 1 can cream of chicken soup
  • 5 ounces plain yogurt
  • 1/2 cup sour cream
  • 1 tablespoon minced onion flakes
  • 1 tablespoon lemon or lime juice
  • 1/4 teaspoon pepper
  • 1/4 cup crushed corn flakes
  • 2 tablespoon margarine
  • 1/4 cup sliced almonds

Directions PREP 1.5 hrs COOK 45 mins

  • In a large bowl combine all the ingredients, except for the corn flakes, butter and almonds; stir until evenly mixed.
  • Preheat the oven to 375 degrees F. and grease a 2-quart baking dish.
  • Transfer the chicken mixture to the baking dish or fill up some flour or corn homemade tortillas, or over the top of the enchiladas for color.
  • Crush the cornflakes and stir in the melted butter; mix thoroughly and add the almonds. Sprinkle cornflakes and almonds over the top of the casserole.
  • Place in a preheated oven uncovered and bake for 45 minutes or until bubbling. 
  • Allow to stand for 10 minutes before serving. This will let the sauce thicken a bit.
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If you want to be a hero always serve
 this with Fresh Avocados
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asey's Marinated Five Bean Salad

Ingredients

  • Recipe makes 9 servings                                                                                                                                                                                             
  • 1 (14.5 ounce) can green beans, drained

  • 1 (14.5 ounce) can wax beans, drained

  • 1 (15.25 ounce) can red kidney beans, drained

  • 1 (15 ounce) can garbanzo beans, drained

  • 1 (15 ounce) can lima beans, drained

  • 1 red onion, chopped
  • 1  or 2 diced Fresno Chili peppers cored, seeded
  • 1/2 cup red wine vinegar                                                                                                                                                                                              
  • 1/2 cup water
  • 1/2 cup raw sugar
  • Note with all of the Ingredients you can use fresh or frozen Vegetables just steam them a bit if you like...
  • Experiment a bit with the sugar and vinegar to your taste.  If you think the chili is to hot for your taste you can toast them...
  • Change it up a bit add or subtract different items,be brave have some fun that's what life's all about...  
  • Tell me what you changed and we post it here so we can all enjoy it...