Fresno peppers (2,500–10,000 SHU) resemble red jalapeños. Though they can be hotter than jalapeños, they are often sweeter and have a pronounced smokiness. They’re very good pickled and in fresh or cooked sauces and salsas.
Thai Mango Salad
- 1 lime
- 3 Tbsp. extra virgin olive oil
- 2 tsp. honey
- 1 tsp. soy sauce or gluten-free tamari
- black peppercorns, to taste
- 1 ½ lbs. (approximately) fresh mango, peeled, seeded and diced or cut into long matchsticks
- ½ cup cucumber, peeled, seeded and diced
- ½ cup matchstick-cut carrots
- ¼ cup roasted and salted peanuts, divided and roughly chopped
- ½ oz. (approximately) fresh cilantro
- red Fresno pepper, stemmed, seeded and thinly sliced, to taste
Use a microplane to remove 1 ½ tsp. zest from the lime; place zest in a medium mixing or salad bowl. Cut lime in half; squeeze 2 Tbsp. juice into the bowl with the zest. Whisk in oil, honey and soy sauce until blended; season with pepper to taste. Add mango, cucumber, carrots and most of the peanuts to the bowl; toss to coat. Divide salad among four serving dishes; top with cilantro and peppers. Garnish with remaining peanuts.
Tasty Tip: Use a vegetable spiralizer tool to create fun mango noodles.
Rachael Perron is the culinary and branding director for Kowalski’s Markets, where she specializes in product development and selection, culinary education and communications. Taste more at kowalskis.com.