Homemade Hot 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.
1 lb Fresno chiles
15 TBSP distilled vinegar
1 TBSP water
1 3/4 tsp kosher salt
Trim the stems off of the chiles, leaving the base that the stem attaches to.
Toss the chiles in enough olive oil to coat them. Then roast them in a broiler, or grill them if you can. The goal is to get a nice char on them.
Puree them in a food processor or blender with enough vinegar to keep them moving.
Strain them through a fine sieve, smashing the whole time to get as much of the pulp as possible.
Add the water, salt and the rest of the vinegar and pop in the fridge to chill for a few days. You can certainly eat it immediately, but it only gets better with time.