Hot Sauce

1 lb Fresno chiles 15 TBSP distilled vinegar 1 TBSP water 1 3/4 tsp kosher salt - Trim the stems off of the chiles, leaving the base that the stem attaches to. Rumor has it that that part gives great flavor. Who am I to challenge a good culinary rumor? - Toss the chiles in enough olive oil to coat them. Then roast them in a broiler, or grill them if you can. The goal is to get a nice char on them. - Puree them in a food processor or blender with enough vinegar to keep them moving. - Strain them through a fine sieve, smashing the whole time to get as much of the pulp as possible. - Add the water, salt and the rest of the vinegar and pop in the fridge to chill for a few days. You can certainly eat it immediately, but it only gets better with time.