This spicy condiment has been all the rage for years now, but the bottled stuff contains sugar. This totally compliant version gets a touch of sweetness from a single dried date—so go crazy with it!
Makes 1½ cups
Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes
1 pound Fresno chile peppers, seeded and roughly chopped
5 cloves garlic, smashed and peeled
2 tablespoons apple cider vinegar
2 tablespoons tomato paste
1 medium dried Medjool date, pitted
2 tablespoons Red Boat fish sauce
½ teaspoon salt
In a high-power blender (see Tip), combine all the ingredients and process until smooth.
Transfer to a small saucepan and bring to a boil. Reduce the heat and simmer, stirring occasionally, for 10 minutes. Taste the sauce and adjust for salt. If the sauce is too thick, add water, 1 tablespoon at a time, until it reaches the desired consistency. Let cool.
Use immediately, or store in an airtight container in the refrigerator for up to 1 week.
Tip If using a regular blender, chop the peppers into smaller pieces and mince the garlic for a smoother consistency.