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Fresh-Chile Hot Sauce

Source of Recipe

Bon App�tit, August 2015


Recipe Introduction

"For the most vibrant, striking hue, stick with one type of pepper."

Recipe Link: https://tinyurl.com/freshchilehotsauce

List of Ingredients

◦ � pound red chiles (such as Fresno, Holland, or jalape�o)
◦ 1 clove garlic, peeled
◦ 1 tablespoon kosher salt
◦ � cup distilled white vinegar
◦ � cup fresh lime juice
◦ 2 teaspoons sugar

Special equipment:
◦ 1 layer of cheesecloth


Recipe

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 pur�e 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.