HOT SAUCE RECIPE
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.