Categories: sauces
Ingredients
- 12 ounces fresno chiles (also called red jalapenos), stems removed and sliced
- 7 large garlic cloves, roughly chopped
- 2 teaspoons kosher salt
- 1 1/2 cups raw, unfiltered apple cider vinegar
- 3 tablespoons raw honey
Directions
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In a large jar, combine the sliced chiles (and seeds), garlic, kosher salt and cider vinegar. Screw the lid on and give a few little shakes to mix. Leave the mixture to sit on the counter overnight.
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The next day, pour the jar contents into a medium saucepan and add the honey. Bring the mixture to a boil, stir a few times, then lower heat and let simmer for 5 minutes. Remove the saucepan from the stove and let cool to room temperature.
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When cool, pour the mixture into a blender and puree until very smooth (this will take a few minutes). Stop and scrape the sides down a couple of times. Pour into a jar and pop it into the fridge, where it will keep for up to one month.