1 lb Fresno chiles
15 TBSP distilled vinegar
1 TBSP water
1 3/4 tsp kosher salt
- Trim the stems off of the chiles, leaving the base that the stem attaches to. Rumor has it that that part gives great flavor. Who am I to challenge a good culinary rumor?
- Toss the chiles in enough olive oil to coat them. Then roast them in a broiler, or grill them if you can. The goal is to get a nice char on them.
- Puree them in a food processor or blender with enough vinegar to keep them moving.
- Strain them through a fine sieve, smashing the whole time to get as much of the pulp as possible.
- Add the water, salt and the rest of the vinegar and pop in the fridge to chill for a few days. You can certainly eat it immediately, but it only gets better with time.
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|Serving Size: 1 Serving (14g)|
|Recipe Makes: 48 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 1.1mg||0 %|
|Potassium 33.9mg||1 %|
|Total Carbohydrate 0.9g||0 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 0.7g|
|Protein 0.2g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 5
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