FRESNO CHILES RECIPES

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FRESNO CHILE HOT SAUCE RECIPE | BON APPÉTIT



Fresno Chile Hot Sauce Recipe | Bon Appétit image

This vinegary hot sauce will mellow with time; make it the day before for a little less spice.

Provided by Alfia Muzio

Yield Makes 1 cup

Number Of Ingredients 4

½ pound stemmed Fresno chiles (8–10)
6 garlic cloves, peeled
Kosher salt
3 tablespoons red wine vinegar

Steps:

  • Cook chiles and garlic in a large saucepan of boiling salted water until chiles turn bright red, about 2 minutes; drain. Blend chiles, garlic, and vinegar in a blender until almost smooth; season with salt. Let cool.
  • DO AHEAD: Hot sauce can be made 1 week ahead. Cover and chill.

SWEET PICKLED FRESNO CHILES RECIPE - VINNY DOTOLO & JON ...



Sweet Pickled Fresno Chiles Recipe - Vinny Dotolo & Jon ... image

These sweet and spicy chiles are fantastic in potato salad, but they're also great on sandwiches or pasta. If you can't find Fresno chiles, use jalapeños (preferably red). Slideshow: More Vegetarian Recipes 

Provided by Vinny Dotolo & Jon Shook

Categories     Vegetables

Total Time 20 minutes

Yield Makes 2 cups

Number Of Ingredients 9

6 ounces Fresno chiles (about 8 medium), sliced crosswise into rings
4 garlic cloves, crushed
1 teaspoon mustard seeds
1 teaspoon coriander seeds
1/4 teaspoon fennel seeds
1/4 teaspoon whole black peppercorns
1 1/4 cups distilled white vinegar
1/2 cup sugar
2 tablespoons kosher salt

Steps:

  • Pack the chiles and garlic in a 1-quart heatproof jar.
  • In a small saucepan, toast the mustard seeds, coriander seeds, fennel seeds and peppercorns over low heat, stirring, until very fragrant, about 3 minutes. Add the vinegar, sugar, salt and 1 cup of water and bring to a simmer. Cook for 5 minutes, stirring to dissolve the sugar and salt. Pour the hot brine over the chiles and garlic and let cool to room temperature, about 2 hours. Serve immediately or refrigerate in the brine.

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