-p.s.. you may want to invest in your own little jar once completed you will be proud of your creation, and will want to bottle it up, and maybe even label it. Get creative!
what you will need:
SERVES 1 1/2 CUPS
1/2 pound red fresno chiles, coarsely chopped
4 garlic cloves
1 teaspoon kosher salt
1 cup distilled white vinegar
2 tablespoons palm sugar
Place all the ingredients except the sugar in a jar and let sit overnight to mellow the heat of the peppers. I guess one could consider this a brine.
Place the mixture and sugar in small saucepan. Bring to a boil over high heat, then lower the heat and simmer for 5 minutes. Remove from heat and set aside to cool to room temperature.
Transfer to a blender and puree for about 5 minutes, until a smooth, orange-red mixture forms. Run through a strainer and smush out as much juice as possible
Once refrigerated, the sauce should have the same consistency and texture as the generic version
but less salty and a whole lot fresher tasting.- Recipe adapted from: www.food52.com