Tangy Pepper Sauce

🥘 Ingredients

• Fresno peppers or jalapeño pepper 3
• medium red bell pepper or yellow/orange 1
• fat garlic clove 2
• red wine vinegar or apple cider vinegar/white wine vinegar 2 tbsp
• lemon juice 1 tbsp
• kosher salt 1 ½ tsp
• organic cane sugar 1 tsp
• extra virgin olive oil 2 tbsp

1. 1

   Prepare: Fresno peppers or jalapeño pepper , medium red bell pepper or yellow/orange , fat garlic clove , red wine vinegar or apple cider vinegar/white wine vinegar , lemon juice , kosher salt , organic cane sugar , extra virgin olive oil .
2. 2

   For spicy, keep the chile peppers intact; for milder heat, remove the membranes and seeds (see Note). Roughly chop the Fresno/jalapeño peppers. De-stem and de-seed the bell pepper, then roughly chop it.
3. 3

   Roughly chop the garlic.
4. 4

   Add both types of peppers and garlic to a food processor along with the vinegar, lemon juice, salt, and sugar.
5. 5

   Pulse until the mixture is finely minced together but not totally pureed.
6. 6

   Transfer to a jar for which you have a lid and drizzle on the olive oil. Mix well and taste, adding another pinch of salt or sugar as needed.
7. 7

   Label, seal the jar and refrigerate for at least 8 hours before using. It'll stay good in the fridge in the sealed jar for at least 2 weeks.