Chile Garlic Sauce

At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs. When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.

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Serves: 1 cup
Ingredients
  • 10 Red fresno chile peoppers
  • 6 cloves of garlic
  • 3 tablespoons unsweetened rice vinegar
  • pinch of salt
Instructions
  1. Add water to a large size pot and bring to a rapid boil.
  2. With the stem on, add the fresno chile peppers & garlic cloves. Boil for 2 minutes and rinse with cold water.
  3. Cut the stems off the fresno chile peppers and chop in half.
  4. Add the fresno chile peppers, garlic cloves, rice vinegar & salt to a food processor or blender (the more seeds, the hotter this will be. If you want less heat, remove some of the seeds).
  5. Pulse several times until you have a coarse paste.
  6. Poor the pureed mixture into a sauce pan and bring to a boil.
  7. Turn heat down and simmer for 10 minutes, or until the raw pepper smell has dissipated.
  8. Remove from heat and let cool.
  9. Let the flavors meld for 2 hours before serving.

From astroeater.com