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