Ingredients

• 20 red Fresno chiles, seeds removed
• 8 red habanero chiles, seeds removed
• 1 small garlic clove, finely grated
• 2 tablespoons kosher salt, plus more for seasoning
• 1 cup white distilled vinegar

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Instructions

1. Pulse Fresno and habanero chiles, garlic, and 2 Tbsp. salt in a food processor until very finely chopped. Transfer to a small bowl; cover and let sit at least 2 hours and up to 12 hours (this will both develop the chile flavor and soften the flesh, resulting in a smooth flavorful sauce when puréed).
2. Purée chile mixture and vinegar in a blender until smooth. Season with salt.
3. Do Ahead Sauce can be made 2 months ahead. Cover and chill.
4. Sauce can be made 2 months ahead. Cover and chill.