- 8 red Fresno or red jalapeño chiles, seeded and stems removed
- 2 garlic cloves, chopped
- 3 tablespoons fresh lime juice
- 2 tablespoons light brown sugar
- 1 tablespoon canola oil
- ½ teaspoon kosher salt
Puree the chiles, garlic, lime juice, brown sugar, oil, and salt in a blender until smooth. Serve immediately, or refrigerate in an airtight container up to 5 days; stir to combine just before serving.