Ingredients
1
tablespoon olive oil
6
Fresno chiles
1/3
cup vinegar
1
teaspoon finely chopped garlic
Dash salt
Preparation
Heat grill pan over medium-high heat. Drizzle oil into pan, then add chiles. Cover; cook 5 minutes, turning occasionally, until softened.
Cut top off each chile; place chiles in blender. Add vinegar, garlic and salt. Cover; blend on high speed until pureed.
Store sauce tightly covered in jars or resealable containers in refrigerator up to 2 weeks.
