Categories: Dressing/Sauces

Ingredients

• 1 tbsp. canola oil
• 1 lb. fresh red chiles, seeded and chopped
• 1/3 cup rice wine vinegar
• 1 1/2 tsp. kosher salt
• 3 tbsp. water

Directions

1. Heat oil in a medium saucepan over medium. Add chiles; cook 10 minutes, stirring often. Add vinegar and salt; cook 5 minutes, stirring occasionally.

2. Remove from heat; cool 10 minutes. Transfer mixture to a food processor; add 3 tbsp. water. Pulse until nearly smooth, 3-4 times. Serve immediately or refrigerate in an airtight container up to 1 week.

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