Photo by Peden & Munk
Try this smeared on pork, folded into scrambled eggs, or tossed with rice.
Recipe information
Yield
Makes about 1 1/2 cups
Ingredients
1 red bell pepper, halved lengthwise, seeds and ribs removed
2 Fresno chiles, seeds removed if desired
1 head of garlic, halved crosswise
2 small shallots, peeled
2 tablespoons vegetable oil
Kosher salt
1/4 cup (or more) unseasoned rice vinegar
1 1/2 teaspoons honey
Preparation
Step 1
Preheat oven to 425°F. Toss bell pepper, chiles, garlic, shallots, and oil on a rimmed baking sheet to coat; season with salt. Turn garlic cut side down and roast until pepper and chiles are softened and blistered in spots, 10–15 minutes. Let cool.
Step 2
Squeeze garlic cloves out of their skins into a food processor. Add bell pepper, chiles, shallots, vinegar, and honey and process until smooth. Taste chili sauce and season with more salt and vinegar if needed.
Do Ahead
Step 3
Sauce can be made 5 days ahead. Cover and chill.
Recipe notes
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