Posted on by Rene Ferk


1 pound fresh Fresno peppers, stems removed

1 fresh Fresno chiles, charred (see note)

2 peppers, charred (see note), stems and seeds removed

2 cups of apple cider vinegar

2 cups of water

1 cup yellow onion, diced

¼ cup of honey

3 cloves of garlic, crushed

2 tablespoons kosher salt

In large skillet, combine Fresno peppers, paprika, vinegar, water, onion, honey, garlic and salt; simmer over medium heat for 25 minutes to bring all the flavors together.

Remove the pan from the heat and gently transfer the hot liquid to a high speed blender. Puree the mixture until it is smooth and pass through a fine mesh screen. Allow the hot sauce to cool to room temperature and place in an airtight container. The sauce stays in the fridge for up to a month.