Roasted Garlic Chili Sauce

Name: Roasted Garlic Chili Sauce
Yield: Makes about 1 1/2 cups
Ingredients: 1 red bell pepper, halved lengthwise, seeds and ribs removed; 2 Fresno chiles, seeds removed if desired; 1 head of garlic, halved crosswise; 2 small shallots, peeled; 2 tablespoons vegetable oil; Kosher salt; 1/4 cup (or more) unseasoned rice vinegar; 1 1/2 teaspoons honey

By Claire Saffitz

January 1, 2016

This image may contain Bowl Plant Food Curry Dish and Meal

Photo by Peden & Munk

Try this smeared on pork, folded into scrambled eggs, or tossed with rice.

Recipe information

Yield
Makes about 1 1/2 cups

Ingredients

1 red bell pepper, halved lengthwise, seeds and ribs removed

2 Fresno chiles, seeds removed if desired

1 head of garlic, halved crosswise

2 small shallots, peeled

2 tablespoons vegetable oil

Kosher salt

1/4 cup (or more) unseasoned rice vinegar

1 1/2 teaspoons honey

Preparation

Step 1
Preheat oven to 425°F. Toss bell pepper, chiles, garlic, shallots, and oil on a rimmed baking sheet to coat; season with salt. Turn garlic cut side down and roast until pepper and chiles are softened and blistered in spots, 10–15 minutes. Let cool.
Step 2
Squeeze garlic cloves out of their skins into a food processor. Add bell pepper, chiles, shallots, vinegar, and honey and process until smooth. Taste chili sauce and season with more salt and vinegar if needed.
Do Ahead
Step 3
Sauce can be made 5 days ahead. Cover and chill.