Hot Sauce
Credit: André Baranowski
1 lb. mixed medium-to-hot fresh
red chiles, like fresno, holland,
or cayenne, stemmed
3 tbsp. kosher salt
2 cups distilled white vinegar
1. Rinse the chiles in a colander under hot running water; pat dry. Transfer chiles to the bowl of a food processor along with the salt. Process, stopping occasionally to scrape down the sides of the bowl with a rubber spatula, until finely chopped, about 1 minute.
2. Transfer the chile mixture to a glass jar. Cover and let sit in a cool place to ripen for 2 days, without stirring.
3. Uncover and stir in the vinegar. Cover and let sit in a cool place for 5 days to let age and allow the flavors to meld.
4. Set a mesh strainer over a bowl. Pour the chile mixture into the strainer and press it through the mesh screen with the back of a spoon. Discard solids. Pour sauce into a glass bottle with a tight-fitting lid. Refrigerate for up to 6 months. Shake before each use.
MAKES 2 1⁄2 CUPS
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