Fresno Chile Hot Sauce

• ½ pound stemmed Fresno chiles (8–10)
• 6 garlic cloves, peeled

Kosher salt

• 3 tablespoons red wine vinegar

1. Cook chiles and garlic in a large saucepan of boiling salted water until chiles turn bright red, about 2 minutes; drain. Blend chiles, garlic, and vinegar in a blender until almost smooth; season with salt. Let cool.
2. DO AHEAD: Hot sauce can be made 1 week ahead. Cover and chill.