Chile Vinegar Sauce

By cindyandmojo

Recipe from Michael Hung, Faith & Flower, Los Angeles, CA

Ingredients

• INGREDIENTS
• 1 dried Anaheim chile
• 1 fresh red Fresno chile, sliced 1/4 in thick
• 1/2 red bell pepper, sliced 1/4 in thick
• 2 tbls roughly chopped garlic
• 1/4 cup finely diced shallot
• 1 cup white vinegar
• 2 tbls salt

Details

Servings 1
Preparation time 18mins
Cooking time 18mins
Adapted from tastingtable.com

Preparation

Step 1

DIRECTIONS

1. Preheat the oven to 350°. Roast the Anaheim chile on a sheet tray until lightly toasted, about a minute.

2. Combine all of the ingredients in a non-reactive mixing bowl and allow to marinate for an hour.

3. Transfer the chile mixture to a blender and purée on high speed until smooth. Place the purée in a nonreactive bowl and cover tightly with one layer of cheesecloth. Allow the sauce to sit at room temperature for 3 to 5 days until the sauce takes on a natural fermented aroma. Once finished, transfer the sauce to an airtight container. Keep chilled in the refrigerator. The vinegar will last for a few months.