Fresh-Chile Hot Sauce
Source of Recipe
Bon Appétit, August 2015
"For the most vibrant, striking hue, stick with one type of pepper."
Recipe Link: https://tinyurl.com/freshchilehotsauce
List of Ingredients
◦ ½ pound red chiles (such as Fresno, Holland, or jalapeño)
◦ 1 clove garlic, peeled
◦ 1 tablespoon kosher salt
◦ ¼ cup distilled white vinegar
◦ ¼ cup fresh lime juice
◦ 2 teaspoons sugar
◦ 1 layer of cheesecloth
Pulse chiles, garlic, and salt in a food processor to a fine paste. Transfer to a glass jar; cover with cheesecloth and secure with a rubber band. Let sit at room temperature 5 to 7 days to ferment (the longer it sits, the more pronounced the flavor will be).
Transfer chile mixture to a blender; add vinegar, lime juice, and sugar and purée until smooth. Transfer to a clean jar, cover with cheesecloth, and secure with rubber band. Let sit at room temperature at least 2 days and up to 5 days to ferment more.
Transfer hot sauce to blender and blend again, then strain through a fine-mesh sieve into a clean jar. Cover and chill.
Makes about 1 cup
❧ Do Ahead:
Hot sauce can be made 6 months ahead. Keep chilled.