This installment in our Chef Fama series marks the second to last recipe, but boy is it good. Tabanero seems to pair perfectly with the fish and it will definitely leave you wanting more. Has Chef Rahm Fama done it again? We certainly think so.
Heat the oil in a large skillet over high heat. Add fish and cook 4 to 5 minutes on each side or until fish is firm to the touch when tested with a fork. Remove fish from pan and keep warm.
Add onion and garlic to pan and sauté́ 5 minutes or until tender and golden. Add olives and next 6 ingredients; simmer 10 minutes or until sauce is thickened. Serve sauce over fish.
Recipe by Tabnero
1 pound Fresno peppers
1/2 pound green jalapeños
2 garlic cloves
1/4 cup rice wine vinegar
2 teaspoons sea salt
1/4 cup sugar
Cut the stems (but not the crowns) off the peppers and add them to a food processor. Add the garlic, vinegar, and salt. Process until finely ground. Transfer to a 1/2-gallon glass mason jar (to make it easy to stir) and cover tightly with a lid. Place the jar aside, out of sunlight, for 3-5 days. Stir the chili mixture once a day and taste after three days. If it tastes fermented, it is ready for the next step.
Add the chili mixture to a blender along with the sugar. Blend until very smooth. Transfer to a fine mesh strainer (not a very fine mesh) and pass all the mixture through as you possibly can. Don’t forget to scrape the underside of the strainer where pulp accumulates.
Add the strained mixture to a medium saucepan. Cook the mixture over medium heat until it is at the consistency that you like. Taste and adjust seasoning with salt and sugar. Store in an air-tight container in the refrigerator.