10 red fresno chiles (seeded, if you like,
for a milder sauce)
6 tbsp. fresh lime juice
4 tsp. dark brown sugar
1 tbsp. olive oil
1 tbsp. finely chopped fresh ginger
1⁄2 tbsp. white wine vinegar
1⁄2 tsp. kosher salt
2 cloves garlic
1. In a blender, combine chiles with lime juice, brown sugar, olive oil, ginger, vinegar, salt, and garlic and purée into a chunky sauce.
2. Refrigerate, covered, for up to 2 weeks. Serve with chicken, steak, fish, or eggs.
MAKES 1 1⁄2 CUPS