Ingredients
Scale
- 6 red Fresno or red jalapeño peppers, stems removed
- 2–4 serrano peppers, stems removed
- 4 garlic cloves, peeled
- ½ cup diced tomatoes
- ¼ cup apple cider vinegar
- 2 tablespoons fresh lime juice
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon onion powder
- ½ teaspoon kosher salt, plus more to taste
- ¼ teaspoon black pepper
- ¼ cup water, plus more as needed
Instructions
- Blister: Heat a heavy skillet over medium-high heat. Add the peppers and garlic to the dry pan. Turn frequently for about 3–5 minutes, or until the peppers develop blistered spots. Remove the garlic as soon as lightly browned. Avoid scorching.
- Blend: Let the peppers and garlic cool until no longer steaming. Blend with all remaining ingredients until smooth. Add water one tablespoon at a time only if needed for blending.
- Simmer: Transfer to a saucepan and bring to a gentle simmer over medium-low heat. Cook for 8–10 minutes, stirring frequently, until slightly thickened.
- Adjust: Cool a small sample before tasting. Adjust vinegar, honey, and salt gradually. If adding cayenne for more heat, simmer another 2–3 minutes.
- Store: Transfer to a clean, heat-safe container and refrigerate promptly, within 2 hours of preparation. Cover securely once chilled. Use within 3–4 days or freeze extra portions.
- Prep Time: 10 minutes
- Cook Time: Approximately 15–20 minutes