Ingredients

• 1/2 pound stemmed Fresno chiles
• 6 peeled garlic cloves
• 3 tablespoons red wine vinegar
• salt

Instructions

1. Cook 1/2 pound stemmed Fresno chiles (8–10) and 6 peeled garlic cloves in a large saucepan of boiling salted water until chiles turn bright red, about 2 minutes; drain. Blend chiles, garlic, and 3 tablespoons red wine vinegar in a blender until almost smooth; season with salt. Let cool.