Fresno Chile Hot SauceChristopher Testani
Cooks' Note
Do ahead: Hot sauce can be made 1 week ahead. Cover and chill.
Recipe information
Yield
Makes 1 cup
Ingredients
1/2 pound stemmed Fresno chiles
6 peeled garlic cloves
3 tablespoons red wine vinegar
salt
Preparation
Cook 1/2 pound stemmed Fresno chiles (8–10) and 6 peeled garlic cloves in a large saucepan of boiling salted water until chiles turn bright red, about 2 minutes; drain. Blend chiles, garlic, and 3 tablespoons red wine vinegar in a blender until almost smooth; season with salt. Let cool.
Recipe notes
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