Ingredients
- 1 pound chile peppers (fresh, red, such as jalapeno, Serrano, or red Fresno, seeded and chopped)
- 1/2 cup garlic cloves
- 1/2 cup white vinegar
- 3 tablespoons brown sugar
- 3/4 teaspoon salt
- 4 to 7 tablespoons water (warm)
- 1 teaspoon fish sauce
How to Make
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Step 1: Combine the first 5 ingredients in a medium saucepan. Cover, and cook over medium-low 25 to 30 minutes or until tender, stirring occasionally.
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Step 2: Transfer chile mixture to a blender; add 1/4 cup warm water and fish sauce. Remove center piece of blender lid (to allow steam to escape); secure lid on blender, and place a clean towel over opening in lid. Process until smooth; add up to 3 tablespoons more water, 1 tablespoon at a time, if necessary. Serve immediately, or refrigerate in an airtight container up to 7 days.
We hope you enjoy this recipe!
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