Fresno Chile Hot Sauce Recipes
RED CHILE HOT SAUCE
Splash liberally on fried eggs, toss with grilled veg, or spread on a sub.
Provided by Chris Morocco
Categories Bon Appétit Chile Pepper Hot Pepper Sauce Condiment Garlic Vinegar
Yield Makes about 1 1/2 cups
Number Of Ingredients 5
Steps:
- Pulse Fresno and habanero chiles, garlic, and 2 Tbsp. salt in a food processor until very finely chopped. Transfer to a small bowl; cover and let sit at least 2 hours and up to 12 hours (this will both develop the chile flavor and soften the flesh, resulting in a smooth flavorful sauce when puréed).
- Purée chile mixture and vinegar in a blender until smooth. Season with salt.
- Do Ahead
- Sauce can be made 2 months ahead. Cover and chill.
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- Transfer to a clean glass jar. Cover with a canning lid & ring, or a ferment lid, or a cheesecloth with a rubberband. Leave on the counter at room temperature for 48 hours.
- Add the apple cider vinegar & stir to combine. Leave on the counter, covered with cheesecloth for 7-21 days.
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