Recipe courtesy of Kelsey Nixon
Episode: Fiery Foods
30 min
30 min
1 1/2 cups


  • 1 tablespoon vegetable oil 
  • 8 Fresno peppers, chopped 
  • 1 red bell pepper, seeded and chopped 
  • 1/2 habanero pepper, chopped 
  • 4 cloves garlic, chopped 
  • 2 shallots, chopped 
  • 1/3 cup cider vinegar 
  • 2 tablespoons distilled white vinegar 
  • 1 tablespoon kosher salt 


Heat the oil in a saute pan over medium heat. Add all the peppers, the garlic and shallots, and saute until softened and fragrant, 5 to 7 minutes. Then add 1/2 cup water and simmer an additional 4 to 5 minutes.

Place the cooked mixture into a blender and add the vinegars and salt. Blend until completely smooth and pureed. Adjust the seasoning and serve.

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