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This recipe makes a medium-spicy hot sauce. For a spicier sauce, include all the Fresno chile seeds. For a milder sauce, remove the seeds from the chiles. We recommend wearing rubber gloves when handling the chiles. If you can't find Fresno chiles, you can substitute red jalapeño chiles. The leftover brine can be used in marinades, dressings, cocktails, and on its own as a condiment to spice up soups or braised greens.
SERVESMakes about 1 cup
TIME20 minutes, plus 4 days fermenting
2 tablespoons kosher salt for brining
8 ounces Fresno chiles, stemmed and halved lengthwise
4 ounces (1 cup) coarsely chopped red bell pepper
1 tablespoon sugar
1 teaspoon kosher salt
2 tablespoons extra-virgin olive oil
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