Marcus Nilsson
Splash liberally on fried eggs, toss with grilled veg, or spread on a sub.
Recipe information
Yield
Makes about 1½ cups
Ingredients
20 red Fresno chiles, seeds removed
8 red habanero chiles, seeds removed
1 small garlic clove, finely grated
2 tablespoons kosher salt, plus more for seasoning
1 cup white distilled vinegar
Preparation
Step 1
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).
Step 2
Purée chile mixture and vinegar in a blender until smooth. Season with salt.
Step 3
Do Ahead: Sauce can be made 2 months ahead. Cover and chill.
Nutrition Per Serving
For 24 servings (1 Tbsp. each): Calories (kcal) 25 Fat (g) 0 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 5 Dietary Fiber (g) 1 Total Sugars (g) 3 Protein (g) 1 Sodium (mg) 280
