Greg DuPree
Active Time
N/A
Total Time
10 MIN
Yield
Serves : 2 cups

Chef Eric Johnson of Stateside in Seattle uses red Fresno chiles, lime, garlic, and ginger for his fresh take on hot sauce. This condiment is a fiery, pungent match for his Crispy Chicken, but also try it slathered on chicken, tofu, or sandwiches.    Slideshow: More Hot Sauce Recipes

How to Make It

Step

Combine chiles, ginger, lime juice, garlic, sugar, vinegar, and salt in a blender. Process until smooth with flecks of seeds throughout, about 45 seconds. Transfer 
to an airtight container, and chill until ready to serve.


Make Ahead

The hot sauce can be made ahead and chilled up to 1 week.


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