Hamdi Saidani Bobby Flay’s Pickled Fresno Chiles are made of sliced Fresno chiles, white vinegar, water, sugar, kosher salt, garlic, black peppercorns, and mustard seeds they serve 6 and take about 15 minutes to prepare, plus 24 hours to marinate.
Try More Bobby Flay Recipe:
💓 Why You’ll Love This Pickled Fresno Chiles Recipe:
- Flavorful and Spicy: The pickled Fresno chiles offer a delightful balance of heat and tanginess. They add a vibrant, spicy kick to any dish, enhancing flavors without overpowering them.
- Easy to Make: The recipe is straightforward and requires minimal ingredients and effort. With just a few simple steps, you can create a delicious condiment that enhances many dishes.
- Quick Preparation: The active preparation time is only about 15 minutes. After that, the chiles marinate in the refrigerator, making this a quick and convenient recipe.
- Long-Lasting: Once pickled, the Fresno chiles can be stored in the refrigerator for up to a month, allowing you to have a tasty, homemade condiment on hand at all times.
- Health Benefits: Fresno chiles are a good source of vitamins A and C, antioxidants, and capsaicin, which has anti-inflammatory properties. This makes them a healthy addition to your diet.
❓ What Is Bobby Flay Pickled Fresno Chiles Recipe?
Bobby Flay’s Pickled Fresno Chiles combine sliced Fresno chiles with a brine made of white vinegar, water, sugar, kosher salt, garlic, black peppercorns, and mustard seeds they marinate for 24 hours for optimal flavor.
🌶 Bobby Flay Pickled Fresno Chiles Ingredients
- 10-12 Fresno chiles, thinly sliced
- 1 cup white vinegar
- 1 cup water
- 1/4 cup sugar
- 1 tablespoon salt
- 2 cloves garlic, smashed
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
- 1 bay leaf
🥣 How To Make Bobby Flay Pickled Fresno Chiles
- Wash the Fresno chiles and slice them into thin rings. Remove seeds if you prefer less heat.
- In a small saucepan, combine the white vinegar, water, sugar, salt, garlic, black peppercorns, mustard seeds, and bay leaf.
- Bring the mixture to a boil, stirring to dissolve the sugar and salt. Place the sliced Fresno chiles into a clean, sterilized jar (or jars).
- Pour the hot brine over the chiles, ensuring they are completely submerged.
- Allow the mixture to cool to room temperature. Once cooled, seal the jar with a lid.
- Refrigerate for at least 24 hours before serving to allow the flavors to develop.
💭 Recipe Tips:
- Spice Variations: Customize the brine with additional spices like coriander seeds, dill seeds, or bay leaves for a unique taste.
- Sugar Adjustment: Adjust the amount of sugar based on your preference for sweetness. Less sugar will result in a tangier pickle.
- Heat Level: For spicier pickles, leave the seeds in the Fresno chiles. For milder pickles, remove the seeds before slicing.
- Cooling: Allow the brine to cool slightly before pouring over the chiles to avoid overcooking them, which can lead to a mushy texture.
- Flavor Development: The flavor of the pickles improves over time. For the best taste, wait at least 3 days before consuming, though they can be enjoyed after 24 hours.
🌮 What To Serve With Pickled Fresno Chiles?
Serve pickled Fresno chiles with Eggs Benedict, Chicken And Waffles,Grilled Pizza, or Grilled Tuna Steak they also complement Grilled Shrimp Skewers, Philly Cheesesteak, and Fried Rice add them to Chicken Wings, Fish Tacos, or Shrimp Tacos for a tangy, spicy kick.
🎚 How To Store Leftovers Pickled Fresno Chiles?
- In The Fridge: Transfer leftovers pickled Fresno chiles and their brine to an airtight container or jar store in the refrigerator for up to 1 month.
- In The Freezer: Freezing leftovers pickled Fresno chiles is not typically recommended as it can alter the texture of the chiles.
FAQ’S
What do Pickled Fresno Chiles taste like?
Pickled Fresno chiles have a tangy, slightly sweet flavor with a moderate heat level the vinegar brine enhances their natural spiciness and adds a tangy punch, while the sugar balances the heat with a touch of sweetness.
Are Pickled Fresno Chiles spicy?
Fresno chiles have a moderate heat level, similar to jalapeños pickling can slightly mellow their heat, but they will still retain a noticeable spiciness. The seeds can be removed before pickling to reduce the heat if desired.
Do I need to sterilize the jars before pickling?
While it’s not strictly necessary for refrigerator pickles, sterilizing jars is a good practice to ensure cleanliness and extend the shelf life of the pickles. To sterilize, boil the jars and lids in water for 10 minutes before using.
Can I make Pickled Fresno Chiles without sugar?
Yes, you can omit the sugar if you prefer a less sweet pickle the sugar helps balance the acidity and heat, but the chiles will still be flavorful without it. Consider adding a natural sweetener like honey or agave if you want a touch of sweetness.
What is the difference between quick pickling and traditional pickling?
Quick pickling involves pouring a hot brine over the vegetables and storing them in the refrigerator, ready to eat in a short time. Traditional pickling often involves fermentation and canning, requiring longer preparation and storage times but resulting in a more complex flavor.
More Bobby Flay Recipe:
Bobby Flay Pickled Fresno Chiles Nutrition Facts
Amount Per Serving
- Calories: 46
- Total Fat: 0g
- Saturated Fat: 0g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 150mg
- Total Carbohydrates: 2g
- Dietary Fiber: 0g
- Sugars: 1g
- Protein: 0g
- Vitamin A: 4%
- Vitamin C: 10%
- Iron: 0%
Bobby Flay Pickled Fresno Chiles
Description
Bobby Flay’s Pickled Fresno Chiles are made of sliced Fresno chiles, white vinegar, water, sugar, kosher salt, garlic, black peppercorns, and mustard seeds they serve 6 and take about 15 minutes to prepare, plus 24 hours to marinate.
Ingredients
Instructions
- Wash the Fresno chiles and slice them into thin rings. Remove seeds if you prefer less heat.
- In a small saucepan, combine the white vinegar, water, sugar, salt, garlic, black peppercorns, mustard seeds, and bay leaf.
- Bring the mixture to a boil, stirring to dissolve the sugar and salt. Place the sliced Fresno chiles into a clean, sterilized jar (or jars).
- Pour the hot brine over the chiles, ensuring they are completely submerged.
- Allow the mixture to cool to room temperature. Once cooled, seal the jar with a lid.
- Refrigerate for at least 24 hours before serving to allow the flavors to develop.
Notes
- Spice Variations: Customize the brine with additional spices like coriander seeds, dill seeds, or bay leaves for a unique taste.
- Sugar Adjustment: Adjust the amount of sugar based on your preference for sweetness. Less sugar will result in a tangier pickle.
- Heat Level: For spicier pickles, leave the seeds in the Fresno chiles. For milder pickles, remove the seeds before slicing.
- Cooling: Allow the brine to cool slightly before pouring over the chiles to avoid overcooking them, which can lead to a mushy texture.
- Flavor Development: The flavor of the pickles improves over time. For the best taste, wait at least 3 days before consuming, though they can be enjoyed after 24 hours.