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
Fat 2g (sat 0g)
How to Make It
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.
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