Fresno Pepper
2,500–10,000 SHU — MediumThe Fresno chile is named after Fresno, California, where it was developed in the 1950s. It looks nearly identical to a red jalapeño but has a notably different flavor — fruitier, slightly smokier, and with a more complex heat that builds slowly.
Fresno chiles have become a darling of modern chefs, appearing frequently in high-end salsa, hot sauce, and finishing condiments where their bright red color and complex flavor shine.
They look very similar when both are red, but Fresnos have thinner walls and a slightly wider, more tapered shape. The key difference is flavor: Fresnos are fruitier and have a smokier note that makes them better suited for fresh salsas, ceviches, and raw applications where you want complexity alongside heat.
Fresh Salsa
Dice and combine with tomatoes, onion, cilantro, and lime for a vibrant, fruity salsa fresca.
Hot Sauce
Blend with garlic, vinegar, and salt for a beautifully red, complex hot sauce.
Ceviche Topping
Thin rings of fresh Fresno make a beautiful, spicy garnish for seafood ceviche.
Pickled
Quick-pickle in white wine vinegar with sugar and salt for a condiment that works on everything.
Refrigerate fresh Fresnos in a paper bag for up to 2 weeks. They also freeze well — slice and freeze on a tray before transferring to bags. Pickled Fresnos keep refrigerated for up to 1 month.