Red Fresno Chili Sauce

Finish this sentence in the comments if you are feeling spicy: “The face I make when ________.”

Last week I discovered a local treasure: a farm by the name of Valley Creek Nursery which grows over *75 varieties* of specialty peppers, ranging from mild shishito peppers up to the exceptionally-hot Carolina Reaper pepper. The owner is fondly (and aptly) known as the Pepper Lady.

We’re staying on the mild side today with this goes-on-everything Red Fresno Hot Chili Sauce, but feel free to take it up a notch to your own level of spiciness!

Red Fresno Chili Sauce

Preheat the oven to 275˚

Sterilize the jars – Wash your bottles in warm soapy water and rinse well. Place on a rimmed tray and place in the oven. Leave in the oven for at least 30 minutes.

Make the Fresno chili sauce – Fill a 3 quart large saucepan with water and bring to a boil. Add the chilis and garlic and return to a boil. Boil for 2-3 minutes until the peppers are bright red. Drain and let cool until you are able to handle the peppers. Wearing gloves, stem and seed the chilies.

Add the chilis, garlic, rice wine vinegar and salt to a high speed blender and purée until smooth. Using a funnel, fill the sterilized bottle, seal, label date. Use within 2 months, if it last that long!

makes one large or two small bottles


  • 1 lb of red Fresno chili peppers
  • 1 habanero chile, optional,
  • for extra heat, if desired
  • 8 large peeled cloves of garlic
  • 3 tbsp of rice wine vinegar
  • 2 tsp kosher salt