Fresno Chile Hot Sauce Food

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.

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.

HOT HONEY

Hot Honey image

This is the most amazing hot honey recipe for guaranteed sweet heat love.

Provided by Angela

Categories Side Dish

Time 35m

Number Of Ingredients 2

Ingredients

1 C honey
2 Fresno Chili Peppers (sliced thin)

Steps:

To a small saucepan add the honey. Thinly slice 2 Fresno chili peppers. Do not discard the seeds or membranes, add them too.
Over medium heat bring to a slow boil. Once bubbling, reduce to low and simmer for about 30 minutes. It will thicken and the honey will take on the pepper essence and some red hues.
Serve immediately with your favorite foods or store for later. I store mine in a glass jar with a tight sealing lid. Refrigerate for usage later.
To Reheat or Thin - You will want to heat the hot honey in a saucepan or microwave to warm up the next time you use it as it will thicken when chilled. ** as an alternate you can even add a splash of apple cider vinegar to the recipe for an additional pop of acid to the overall flavor and help thin it out.

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.

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Step 1. Cook chiles and garlic in a large saucepan of boiling salted water until chiles turn bright red, about 2 minutes; drain. Blend chiles, garlic, …
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Transfer chile mixture to a blender; add vinegar, lime juice, and sugar and purée until smooth. Transfer to a clean jar, cover with cheesecloth, and secure with rubber band. Let sit at room temperature at least 2 days and up to 5 days to ferment more.
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