Fresh-Chile Hot Sauce
- 1/2 pound red chiles (such as Fresno, Holland, or jalapeno)
- 1 garlic clove, peeled
- 1 tablespoon tablespoon kosher salt
- 1/4 cup distilled white vinegar
- 1/4 cup fresh lime juice
- 2 teaspoon sugar
- 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 puree 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.
red chiles, garlic, kosher salt, white vinegar, lime juice, sugar
Taken from www.epicurious.com/recipes/member/views/fresh-chile-hot-sauce-562079a2219057901cc67b5e (may not work)