Categories: Dressings/Sauce

Ingredients

• 1 3/4 lbs. red medium-hot chiles, such as Fresno
• 3 1/2 tbsp. fine sea salt
• 1/2 cup plus 2 tbsp. distilled white vinegar
• 1/2 cup water
• Olive oil, for storing

Directions

1. Remove and discard the stems from the chiles, and deseed half. Coarsely chop the chiles. Place in a blender along with the salt, and process until it becomes a semi-smooth mixture-still with some texture. Transfer to a saucepan and bring to a simmer over medium heat. Cook until the peppers soften a bit, 4-5 minutes.

2. Remove the pan from the heat and stir in the vinegar and water. Cool to room temp, then transfer to clean jars with tight-fitting lids. Top with a bit of olive oil, if desired, then refrigerate the pepper sauce until ready to use; it will keep up to several months.

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