Image from Look I Made That
1 lb Fresno chiles
15 TBSP distilled vinegar
1 TBSP water
1 3/4 tsp kosher salt
– Trim the stems off of the chiles, leaving the base that the stem attaches to. Rumor has it that that part gives great flavor. Who am I to challenge a good culinary rumor?
– Toss the chiles in enough olive oil to coat them. Then roast them in a broiler, or grill them if you can. The goal is to get a nice char on them.
– Puree them in a food processor or blender with enough vinegar to keep them moving.
– Strain them through a fine sieve, smashing the whole time to get as much of the pulp as possible.
– Add the water, salt and the rest of the vinegar and pop in the fridge to chill for a few days. You can certainly eat it immediately, but it only gets better with time.