Fresno Chile Hot Sauce Recipes

RED CHILE HOT SAUCE

Red Chile Hot Sauce image

Splash liberally on fried eggs, toss with grilled veg, or spread on a sub.

Provided by Chris Morocco

Categories Bon Appétit Chile Pepper Hot Pepper Sauce Condiment Garlic Vinegar

Yield Makes about 1 1/2 cups

Number Of Ingredients 5

Ingredients

20 red Fresno chiles, seeds removed
8 red habanero chiles, seeds removed
1 small garlic clove, finely grated
2 tablespoons kosher salt, plus more for seasoning
1 cup white distilled vinegar

Steps:

Pulse Fresno and habanero chiles, garlic, and 2 Tbsp. salt in a food processor until very finely chopped. Transfer to a small bowl; cover and let sit at least 2 hours and up to 12 hours (this will both develop the chile flavor and soften the flesh, resulting in a smooth flavorful sauce when puréed).
Purée chile mixture and vinegar in a blender until smooth. Season with salt.
Do Ahead
Sauce can be made 2 months ahead. Cover and chill.

RED CHILE SAUCE

Red Chile Sauce image

Provided by Bobby Flay

Time 35m

Yield 2 1/2 cups

Number Of Ingredients 8

Ingredients

3 tablespoons canola oil
1 medium Spanish onion, coarsely chopped
3 cloves garlic, coarsely chopped
3 tablespoons ancho chile powder
1 1/2 teaspoons ground cumin
1 28-ounce can whole plum tomatoes, pureed with their juices
Kosher salt and freshly ground pepper
1 tablespoon honey

Steps:

Heat the canola oil in a medium saucepan over high heat. Add the onion and cook until soft, about 4 minutes. Add the garlic and cook 30 seconds. Stir in the chile powder and cumin and cook 30 more seconds.
Add the tomatoes, season with salt and pepper and cook over medium-high heat, stirring, until reduced to a sauce-like consistency, about 25 minutes. Transfer to a food processor and puree (add water if necessary). Add the honey and more salt and pepper, if needed.

FRESNO CHILE HOT SAUCE

Fresno Chile Hot Sauce image

Fresno Chile Hot Sauce

Categories Condiment Vinegar Hot Pepper Bon Appétit Sauce Secrets

Yield Makes 1 cup

Number Of Ingredients 4

Ingredients

1/2 pound stemmed Fresno chiles
6 peeled garlic cloves
3 tablespoons red wine vinegar
salt

Steps:

Cook 1/2 pound stemmed Fresno chiles (8-10) and 6 peeled garlic cloves in a large saucepan of boiling salted water until chiles turn bright red, about 2 minutes; drain. Blend chiles, garlic, and 3 tablespoons red wine vinegar in a blender until almost smooth; season with salt. Let cool.

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