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Epicurious

Red Chile Hot Sauce

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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

  1. 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
TagsSauceHot SauceCondimentFresno ChileChileVegetableHabanero ChileSummerDairy FreeGluten FreeNut FreeVeganVegetarianKetoBon Appétit
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