- Level: Easy
- Total: 1 hr 5 min (includes cooling time)
- Active: 25 min
- Yield: 1 1/2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 3 servings
- Calories
- 191
- Total Fat
- 5 g
- Saturated Fat
- 1 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 3 g
- Sugar
- 26 g
- Protein
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 557 mg
I love a quick way to add a little zing to what I’m eating. My husband, Ryan, has perfected his hot sauce recipe — it’s spicy and flavorful from fresh Fresno chiles. We love to buy a large batch of Fresnos at the farmers market and spend a weekend afternoon making it together. It’s the perfect addition to tacos, eggs, bowls, you name it!
- Level: Easy
- Total: 1 hr 5 min (includes cooling time)
- Active: 25 min
- Yield: 1 1/2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 3 servings
- Calories
- 191
- Total Fat
- 5 g
- Saturated Fat
- 1 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 3 g
- Sugar
- 26 g
- Protein
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 557 mg
Ingredients
Directions
- In a Dutch oven or heavy bottomed pan, heat the oil over medium heat. Add the onion and garlic and cook for about 2 minutes. Stir in the chiles and cook until softened, 7 to 8 minutes. Add the apple cider vinegar and 1 cup water and bring to a simmer, then let simmer for 5 to 6 minutes. Turn off the heat and let cool.
- Transfer the chile mixture to a blender. Add the cilantro, honey, salt and pepper. Puree until smooth. Transfer to a bottle or jar, cover, and keep in the refrigerator (keeps about 2 weeks).
