Fresh-Chile Hot Sauce

1. 1

   Pulse chiles, garlic, and salt in a food processor to a fine paste. Transfer to a glass jar; cover with cheesecloth and secure with a rubber band. Let sit at room temperature 5-7 days to ferment (the longer it sits, the more pronounced the flavor will be). Transfer chile mixture to a blender; add vinegar, lime juice, and sugar and puree 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. Transfer hot sauce to blender and blend again, then strain through a fine-mesh sieve into a clean jar. Cover and chill.

* Per serving · 4 servings · Values may vary.

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