What you need
1 pound fresh red chiles (such as jalapeño, serrano, or red Fresno), seeded and chopped
1/2 cup garlic cloves
1/2 cup white vinegar
3 tablespoons brown sugar
3/4 teaspoon kosher salt
4 to 7 Tbsp. warm water
1 teaspoon fish sauce
Instructions
- Combine the first 5 ingredients in a medium saucepan. Cover, and cook over medium-low 25 to 30 minutes or until tender, stirring occasionally.
- Transfer chile mixture to a blender; add 1/4 cup warm water and fish sauce. Remove center piece of blender lid (to allow steam to escape); secure lid on blender, and place a clean towel over opening in lid.
- Process until smooth; add up to 3 tablespoons more water, 1 tablespoon at a time, if necessary.
Serve immediately, or refrigerate in an airtight container up to 7 days.