Red Chile Hot Sauce

By gbvampy1

Ingredients

• 20 red Fresno chiles, seeds removed
• 8 red habanero chiles, seeds removed
• 1 small garlic clove, finely grated
• 2 tablespoons kosher salt, plus more for seasoning
• 1 cup white distilled vinegar

Details

Servings 2

Preparation

Step 1

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.