12ouncesfresno chilesalso called red jalapenos, stems removed and sliced
7large garlic clovesroughly chopped
1 & ½cupsraw unfiltered apple cider vinegar
In a large jar, combine the sliced chiles (and seeds), garlic, salt, and cider vinegar. Screw the lid on and give a few little shakes to mix. Leave the mixture to sit on the counter overnight.
The next day, pour the jar contents into a medium saucepan and add the honey. Bring the mixture to a boil, stir a few times, then lower heat and let simmer for 5 minutes. Remove the saucepan from the stove and let cool to room temperature.
When cool, pour the mixture into a blender and puree until very smooth, scraping the sides a couple of times. Pour into a jar and store in the fridge, where it will keep for up to one month.