Chile Vinegar Sauce

This sauce is perfect, in so many different ways. I think its versatility is far greater than Sriracha. Plus it is fun to make at home and ferment on your kitchen counter!

I used this sauce in my previous entry of the Ultimate Homemade Egg Sandwich. It completed the sandwich and brought it to another level of combined flavors. The egg,sausage, cheese and buttery crunchy toasted goodness of the english muffin are rich, but adding this touch of chile vinegar sauce really finished it off!

As Always,

ENJOY!

Chile Vinegar Sauce

Recipe from Michael Hung, Faith & Flower, Los Angeles, CA

Yield: 1½ cups

Prep Time: 15 minutes, plus 3 to 5 days to ferment
Cook Time: About a minute
Total Time: 15 minutes, plus 3 to 5 days to ferment

• INGREDIENTS
1 dried Anaheim chile, stemmed, seeded

1 fresh red Fresno chile, sliced ¼-inch thick

½ red bell pepper, seed, sliced ¼-inch thick

2 tablespoons roughly chopped garlic

¼ cup finely diced shallot

1 cup white vinegar

2 tablespoons salt

DIRECTIONS

1. Preheat the oven to 350°. Roast the Anaheim chile on a sheet tray until lightly toasted, about a minute.

2. Combine all of the ingredients in a non-reactive mixing bowl and allow to marinate for an hour.

3. Transfer the chile mixture to a blender and purée on high speed until smooth. Place the purée in a nonreactive bowl and cover tightly with one layer of cheesecloth. Allow the sauce to sit at room temperature for 3 to 5 days until the sauce takes on a natural fermented aroma. Once finished, transfer the sauce to an airtight container. Keep chilled in the refrigerator. The vinegar will last for a few months.