Homemade Fresno Hot Sauce

Turn Fresno chilies into a vibrant, tangy homemade hot sauce. This quick recipe balances their moderate, front-of-the-mouth heat with garlic and vinegar. Prep Time 10 minutes Cook Time 15 minutes Yield ~1.5 cups (24 tbsp) Ingredients 10-12 fresh Fresno chilies (stems removed, chopped) 4 garlic cloves (peeled and smashed) 1 small shallot (chopped) ¼ cup apple cider vinegar (or white vinegar) ½ teaspoon salt ¼ teaspoon sugar (optional, to balance the bite) Cooking Steps 1. Prep the peppers: Put on kitchen-safe gloves. Slice off the stems. For a milder sauce, scrape out the seeds and white ribs. Leave them in if you prefer a hotter sauce. 2. Simmer: Combine the chopped chilies, garlic, shallot, vinegar, and salt in a small saucepan. Bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 10 to 12 minutes until the peppers soften. 3. Blend: Let the mixture cool slightly, then transfer everything into a blender or food processor. Blend on high speed until completely smooth. 4. Strain (Optional): If you want a smooth, silky texture like Frank's Hot Sauce, pour the mixture through a fine-mesh strainer. Keep the pulp if you prefer a thicker, textured style. 5. Bottle and store: Pour your finished hot sauce into a clean glass bottle or mason jar. Store it in the refrigerator, where it will keep well for up to 3 months.

Great

% Daily Values based on a 2,000 calorie diet