PICKLED FRESNO CHILE VINEGAR

Pickled Fresno Chile Vinegar image

Number Of Ingredients 5

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1 cup boiling water
5 tablespoons white distilled vinegar
3 tablespoons salt
4 ounces fresno chiles
3 cloves garlic

Steps:

In a plastic quart container, combine the boiling water, 2 tablespoons of the vinegar and 2 tablespoons of the salt. Stir until dissolved and then let cool. Once cool, add the chiles and the garlic, and loosely cover with the lid, making sure the chiles are completely submerged. Let ferment at room temperature for 4 weeks.
Once fermented, drain the chiles and garlic, reserving ½ cup of the pickling liquid. Transfer the chiles, garlic and reserved pickling liquid to a blender with the remaining ½ cup of vinegar and ¼ cup of salt. Blend until smooth. Return to the plastic container and seal. Let sit at room temperature for 1 week, shaking every day until homogenous.
Keep in the refrigerator for up to 3 months, using as desired.