Ingredients

• 1/2 lb stemmed Fresno chiles (8 - 10)
• 6 peeled garlic cloves
• 3 tbsp red wine vinegar
• Salt, to taste

Directions

1. Cook chiles and garlic in large saucepan of boiling salted water until chiles turn red, about 2 minutes. Drain.
2. Blend chiles, garlic, and vinegar in a blender until almost smooth. Season with salt and let cool.
3. Can be made a week ahead. Cover and chill.