Red Chile Hot Sauce
Serves: 2
Roxane Raynor
1 January 1970
Based on User reviews:
46
Spice
54
Sweetness
48
Sourness
44
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 small
Garlic (clove, finely grated)1 cup
White Distilled VinegarDirections:
1
Pulse Fresno and habanero chiles, garlic, and 2 Tbsp
2
Salt in a food processor until very finely chopped
3
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)
4
Purée chile mixture and vinegar in a blender until smooth
5
Season with salt
6
Pulse Fresno and habanero chiles, garlic, and 2 Tbsp
7
Salt in a food processor until very finely chopped
8
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)
9
Purée chile mixture and vinegar in a blender until smooth
10
Season with salt
11
Do Ahead Sauce can be made 2 months ahead
12
Cover and chill
13
Sauce can be made 2 months ahead
14
Cover and chill