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Fresh-Chile Hot Sauce
About 1 cup
Steps
- Pulse chiles, garlic, and salt in a food processor to a fine paste. Transfer to a glass jar; cover with cheesecloth and secure with a rubber band. Let sit at room temperature 5–7 days to ferment (the longer it sits, the more pronounced the flavor will be).
- Transfer chile mixture to a blender; add vinegar, lime juice, and sugar and purée until smooth. Transfer to a clean jar, cover with cheesecloth, and secure with rubber band. Let sit at room temperature at least 2 days and up to 5 days to ferment more.
- Transfer hot sauce to blender and blend again, then strain through a fine-mesh sieve into a clean jar. Cover and chill.
- Do Ahead: Hot sauce can be made 6 months ahead. Keep chilled.
Originally published at Bonappetit.com. Reproduced for personal collection.
