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    Fresh-Chile Hot Sauce

    Source of Recipe

    Bon Appétit, August 2015

    Recipe Introduction

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

    Recipe Link:

    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

    Special equipment:
    ◦ 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.




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