Red fresno chiles AKA chile caribe or chile cera, are a mature fresno chile pepper. It is a perennial chile pepper grown primarily as an annual. Fresno chiles are of the species, Capsicum annuum, a species of peppers native to South America. They are also the same species as jalapenos, though a different cultivar and often mistaken for jalapenos. Fresno chile peppers are used as a fresh market hot chile pepper or as a canning pepper. When canned or bottled they are often simply labeled, hot chile peppers, leaving no reference to variety. Fresno chiles do not have a home in the dried chile market as their flesh is too thick to endure the air-drying process successfully.

Red fresno chiles are petit but plump thumb-sized conically shaped chiles. Their skin, smooth, firm and waxy with a glossy sheen. Their flesh contains a cottony membrane which bears numerous creamy white seeds. These seeds can be dried and used to grow future crops of the peppers. Fresno chiles are considered a hot chile pepper, with flavor and heat similar to that of a jalapeno or a serrano chile. Though the seeds are hot, the flesh’s cross ribs and membrane contain the compound called capsaicinoid. This single compound is responsible for the pepper’s heat. As the seeds cling to the ribs and membrane they inherently absorb the heat of the capsaicinoid. The red fresno is categorized as a hot pepper ranking between 2,500 to 8,000 units on the Scoville index. Cooking fresno chiles brings out a smoky sweetness that is not found in its raw form.

Nutritional Value

Fresno chiles have an incredible amount of nutritional and health benefits. Chilies are packed with Vitamins A and B, have been shown to reduce blood cholesterol and triglyceride levels and prevent blood clots, control blood sugar/insulin levels after meals, possibly effectively preventing Type 2 Diabetes and are essentially calorie free. Studies have shown hey may prevent prostate cancer by actually convincing cancer cells to kill themselves through a process called apoptosis. Capsaicin, the compound behind the chili’s heat, is an anti-inflammatory agent as well as a natural pain reliever. For the calorie counters, chiles are calorie free and they increase metabolic rates.

Serving Ideas

Fresno peppers can be used as an accompaniment to dishes or as the main ingredient. They can be added to salsas, used in relishes, fire roasted and stuffed with cheeses, potatoes, seafood and meat. The can be used as a topping for tostadas, burgers, sausages and hot dogs. Fresno chiles can be used in recipes that you would otherwise consider jalapenos or serranos. They can be added to ceviches and marinades, used as the base for sauces such as romanesco and rojo cream sauces.

Geography/History

The fresno chile is a rather young variety of chile peppers. It was developed and released for commercial cultivation by Clarence Brown in 1952. Brown named the chile fresno in honor of fresno, California. Brown is also credited for developing the smaller conical Cascabella chile. Fresno chiles prefer warm to hot and dry climates with long sunny summer days and cool nights for optimal growing conditions. They are grown throughout California, specifically the San Joaquin Valley, which is considered the most productive agricultural region in the world.

Seasons/Availability

Red fresno chile peppers are available year round.