Fresno Pepper Hot Sauce That Brightens Every Bite
Calories: 5kcal
Ingredients
- 1 cup chopped Fresno peppers
- 2 cloves garlic, minced
- 1/2 cup white vinegar
- 1/4 cup water
- 1 tbsp olive oil
- 1 tsp sugar or honey
- 1/2 tsp salt
- 1/2 lime (optional, but you’ll want it)
Instructions
- Prep your peppers: seeds out for a milder vibe, or keep them for a fearless heat. Drain if they’re very wet after washing.
- Toast the garlic quickly in a pan with a splash of oil to wake up the flavors—about 30 seconds. Don’t burn it, we’re going for brightness, not smoke signals.
- Blend everything: peppers, garlic, vinegar, water, olive oil, sugar/honey, salt, and lime juice if using. Pulse until you’ve got a smooth, pourable consistency.
- Taste and tweak: more salt if it needs it, more lime if you want the zing, more sugar if you like a hint of sweetness. Coffee cup of patience, spoonful of joy.
- Simmer briefly if you want a mellower, thicker sauce, about 5 minutes on low heat. If you’re raw-blending, transfer to a bottle and refrigerate.
- Store in a clean bottle or jar in the fridge for up to 2 weeks. Shake before use because ingredients like to pretend they’re separate friends.