Fresh Chile Lime Sauce

Yield: ¾ cup (recipe easy to double or triple)

Because this sauce isn't overly spicy, you can use it far more liberally than a traditional hot sauce, adding moisture and great flavor to so many things. Drizzle it over grilled chicken or shrimp, corn, bean, and grain salads, roasted vegetables, and anything Tex-Mex.

Ingredients

8 (4-5 ounces) red Fresno or red jalapeño chiles, stems removed and seeded (reserve seeds if you’d like a spicier sauce)
2 small garlic cloves, chopped
3 tablespoons (45 ml) freshly squeezed lime juice
2 tablespoons (24 grams) lightly packed light brown sugar
1 tablespoon (14 ml) vegetable or other neutral tasting oil (I use avocado or safflower oil)
½ teaspoon kosher salt

After seeding (and reserving some of the seeds, if desired), roughly chop the peppers for easier blending. Place all of the ingredients in a blender and purée until very smooth. Scrape down the sides as needed. You’ll want to work your way up to the highest speed for a velvety smooth sauce. If desired, add some of the seeds back, a little at a time, to achieve the desired level of spiciness.

Serve immediately, or transfer to a jar or bottle and refrigerate in an airtight container, where it will keep for at least 5 days. Shake before serving.

When handling hot peppers, take care to not touch your eyes and wash your hands thoroughly when finished. You may also wish to wear gloves.