RED CHILE HOT SAUCE

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Red Chile Hot Sauce image

Splash liberally on fried eggs, toss with grilled veg, or spread on a sub.

Provided by Chris Morocco

Categories     Bon Appétit     Chile Pepper     Hot Pepper     Sauce     Condiment     Garlic     Vinegar

Yield Makes about 1 1/2 cups

Number Of Ingredients 5

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

Steps:

  • 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.

*** Explore more Red Chile Hot Sauce Recipes »

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