Roman Sambal

Ingredients

• ½ pound red red Fresno chiles or red jalapeños
• 1 garlic clove
• 1 tablespoon kosher salt
• ¼ cup white distilled vinegar
• ¼ cup fresh lime juice
• 2 teaspoons sugar
• Special equipment: cheesecloth

Steps

1. Pulse chiles, garlic, and salt in a food processor to a fine paste. Transfer to a glass jar; cover with cheesecloth and secure with a rubber band. Let sit at room temperature at least 1 day and up to 2 days to ferment (read: develop flavor—the longer it sits, the better).
2. Transfer chile mixture to a blender; add lime juice, vinegar, and sugar and purée until smooth. Transfer to a clean jar, cover with cheesecloth, and let sit at room temperature at least 1 day and up to 2 days to ferment more. Chill until cold.
3. Sambal can be made 1 month ahead. Keep chilled.