Sandra This Bobby Flay Pickled Fresno Chiles Recipe is a tangy and spicy recipe, which is made with vibrant red Fresno chiles and aromatic crushed garlic. It’s the perfect condiment for tacos, ready in about 15 minutes.
Bobby Flay Pickled Fresno Chiles Ingredients
- 1 cup white wine vinegar
- ¼ cup sugar
- 1 Tbsp. kosher salt
- 4 garlic cloves, crushed
- 6 Fresno chiles, thinly sliced crosswise into rings
How To Make Bobby Flay Pickled Fresno Chiles
- Make the Brine: In a small saucepan, combine the white wine vinegar, sugar, kosher salt, and crushed garlic cloves. Place the pan over medium-high heat. Simmer the mixture, stirring occasionally, just until the sugar and salt are completely dissolved.
- Combine and Cool: Transfer the hot brine into a small heatproof jar or bowl. Add the sliced Fresno chiles to the liquid. Let the mixture sit at room temperature until it has cooled completely before serving or storing.
Recipe Tips
- Fresno vs. Jalapeño: Fresno chiles look like red jalapeños but tend to have thinner walls and a fruitier, smokier heat. As they mature and turn red, they get hotter. If you can’t find Fresnos, red jalapeños are the best substitute.
- Controlling the Heat: The seeds and membranes contain most of the capsaicin (heat). For a milder pickle, rinse the chile rings in cold water to remove the seeds before adding them to the brine.
- Slice Thinly: For the best texture and quick pickling, slice the chiles as thinly as possible. A mandoline slicer is the best tool for getting uniform, paper-thin rings.
- Let them sit: While you can eat them once cooled, the flavor improves significantly after sitting in the refrigerator for at least 24 hours.
What To Serve With Bobby Flay Pickled Fresno Chiles
These bright, acidic peppers cut through rich and fatty foods perfectly.
- Tacos and Nachos: A splash of color and heat for Mexican cuisine.
- Burgers: Adds a spicy crunch to a cheeseburger.
- Avocado Toast: The acidity balances the creamy avocado.
- Fried Chicken: A classic pairing to cut the grease.
How To Store Bobby Flay Pickled Fresno Chiles
- Refrigerate: Transfer the chiles and the brine to a sealed glass jar (mason jar). They can be stored in the refrigerator for up to 2 weeks. The vinegar acts as a preservative.
- Freeze: Freezing is not recommended for pickled vegetables as they will lose their crunch and become mushy upon thawing.
Bobby Flay Pickled Fresno Chiles Nutrition Facts
- Calories: 20
- Total Fat: 0g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 250mg
- Total Carbohydrates: 5g
- Dietary Fiber: 0g
- Sugar: 4g
- Protein: 0g
Nutrition information is estimated per serving (approx. 2 tablespoons).
FAQs
No, this is a “refrigerator pickle” or “quick pickle.” It is not designed for long-term pantry storage via water-bath canning. Simply keep them in the fridge.
Yes, apple cider vinegar works well and adds a slightly fruitier note. White wine vinegar (as listed) provides a cleaner, sharper taste that lets the chile flavor shine.
It is normal for fresh vegetables to float in the brine initially. As they absorb the vinegar and release their own water, they will eventually sink.
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Bobby Flay Pickled Fresno Chiles Recipe
Description
A quick and easy refrigerator pickle recipe using red Fresno peppers and a garlic-infused brine to add a spicy, tangy kick to any dish.
Ingredients
Instructions
- Combine vinegar, sugar, salt, and garlic in a saucepan.
- Simmer over medium-high heat until dissolved.
- Pour brine into a heatproof jar.
- Add sliced chiles to the hot brine.
- Cool completely before serving or sealing.
Notes
- Garlic: Crushing the garlic cloves releases their oils into the hot vinegar without requiring you to mince them, keeping the brine clear.
- Sugar: The sugar balances the harsh acidity of the vinegar and the heat of the peppers; do not skip it, though you can reduce it slightly if you prefer a sharper pickle.
