Lunch: Homemade Hot Sauce

Ingredients

1 pound Fresh Chiles, Such As Jalapeno, Serrano, Fresno, Poblano, Habanero, Or A Mix
1 Tablespoon Minced Garlic
1/2 cup Diced Onion
2 Tablespoons Kosher Salt
1-1/2 cup Distilled White Vinegar

Instructions

Pulse chiles, garlic, onions and kosher salt in a food processor until you have a rough puree. Transfer to a 1-quart glass gar, loosely cover and let stand at room temperature overnight.
Add vinegar, stir and loosely cover. Let stand at room temperature for 1 to 7 days. The longer you let it stand, the more the flavor develops.
Pour mixture into a food processor or blender and puree until smooth. Store in the refrigerator up to 4 months.
Note: Hot sauce may separate. This is normal; shake before use.

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