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Spices/Sauces/Rubs | |
| 10 red fresno chiles (seeded, if you like, for a milder sauce) 6 tbsp. fresh lime juice 4 tsp. dark brown sugar 1 tbsp. olive oil 1 tbsp. finely chopped fresh ginger � tbsp. white wine vinegar � tsp. kosher salt 2 cloves garlic | |
| 1. In a blender/food processor, combine chiles with lime juice, brown sugar, olive oil, ginger, vinegar, salt, and garlic and puree into a chunky sauce. 2 Refrigerate, covered, for up to 2 weeks. Serve with chicken, steak, fish, or eggs. | |
Unrated | |
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