Fresh-Chile Hot Sauce

Name: Fresh-Chile Hot Sauce
Yield: Makes about 1 cup
Ingredients: ½ pound red chiles (such as Fresno, Holland, or jalapeño); 1 garlic clove, peeled; 1 tablespoon kosher salt; ¼ cup distilled white vinegar; ¼ cup fresh lime juice; 2 teaspoons sugar; 1 layer of cheesecloth

Alison RomanMakes about 1 cupSource

condiment hot sauce fresno chile jalapeño side gluten-free dairy-free vegan vegetarian nut-free keto pickle and preserve

Ingredients

½ pound red chiles (such as Fresno, Holland, or jalapeño)

1 garlic clove, peeled

1 tablespoon kosher salt

¼ cup distilled white vinegar

¼ cup fresh lime juice

2 teaspoons sugar

1 layer of cheesecloth

Method

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 5–7 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.

Do Ahead: Hot sauce can be made 6 months ahead. Keep chilled.