Fresno Chile Hot Sauce Recipes
FRESNO CHILE HOT SAUCE
Fresno Chile Hot Sauce
Categories Condiment Vinegar Hot Pepper Bon Appétit Sauce Secrets
Yield Makes 1 cup
Number Of Ingredients 4
Steps:
- Cook 1/2 pound stemmed Fresno chiles (8-10) and 6 peeled garlic cloves in a large saucepan of boiling salted water until chiles turn bright red, about 2 minutes; drain. Blend chiles, garlic, and 3 tablespoons red wine vinegar in a blender until almost smooth; season with salt. Let cool.
RED CHILE HOT SAUCE
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
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.
RED CHILE SAUCE
Provided by Bobby Flay
Time 35m
Yield 2 1/2 cups
Number Of Ingredients 8
Steps:
- Heat the canola oil in a medium saucepan over high heat. Add the onion and cook until soft, about 4 minutes. Add the garlic and cook 30 seconds. Stir in the chile powder and cumin and cook 30 more seconds.
- Add the tomatoes, season with salt and pepper and cook over medium-high heat, stirring, until reduced to a sauce-like consistency, about 25 minutes. Transfer to a food processor and puree (add water if necessary). Add the honey and more salt and pepper, if needed.
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- Combine the chile peppers, garlic cloves, salt and water in the food processor. Process until you reach the texture of chunky salsa.
- Transfer to a clean glass jar. Cover with a canning lid & ring, or a ferment lid, or a cheesecloth with a rubberband. Leave on the counter at room temperature for 48 hours.
- Add the apple cider vinegar & stir to combine. Leave on the counter, covered with cheesecloth for 7-21 days.
- After that time, transfer to the blender & puree until smooth. Pour through a cheesecloth and strain to separate the seeds. Push the liquid out into a clean bowl.
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