- 1 3/4 pound red medium-hot chiles, such as Fresno
- 3 1/2 tablespoons fine sea salt
- 1/2 cup plus 2 tablespoons distilled white vinegar
- 1/2 cup water
- Olive oil, for storing (optional)
Remove and discard the stems from the chiles, and deseed half. Coarsely chop the chiles. Place in a blender along with the salt, and process until it becomes a semi-smooth mixture—still with some texture. Transfer to a saucepan and bring to a simmer over medium heat. Cook until the peppers soften a bit, 4 to 5 minutes.
Remove the pan from the heat and stir in the vinegar and water. Cool to room temperature, then transfer to clean jars with tight-fitting lids. Top with a bit of olive oil, if desired, then refrigerate the pepper sauce until ready to use; it will keep up to several months.
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