Quick Chile Sauce
This sauce is a fridge staple you can spoon over anything savory, from cooked vegetables or eggs, to salads, grains, meat and fish. It’s spicy but not overtly so. You can bolster the heat by adding dried chile flakes or reduce it by using fewer fresh chiles. (Look for fresh red chiles as they amplify the color of the sauce.) You can add half a teaspoon of sugar, if you like, or make it your own by adding chopped garlic or ginger, and a handful of your favorite herb.
- Serves: 1 person
- 9Fresno chiles (about 5 ounces/140 grams) or other medium-heat chiles, preferably red, such as jalapeño or serrano, destemmed and roughly chopped
- 1 ¼teaspoons kosher salt
- 3ounces/85 grams cherry tomatoes (about 12) or 1 small vine tomato, roughly chopped
- 3tablespoons white wine vinegar, apple cider vinegar or other light vinegar
- ¼cup/60 milliliters extra-virgin olive oil
Step 1Place the chiles and salt in the bowl of a food processor, and pulse a few times until chiles are chopped. (You don’t want to go too far and turn them into paste.)
Step 2Add the tomatoes and vinegar, and pulse again in two or three short bursts, just enough to break down the tomatoes.
Step 3Transfer to a lidded container and top with the oil. Cover and keep in the fridge up to 1 week.