Name: Fragrant Fresno Chile Sauce
Total time: 15 min
Yield: Makes about ¾ cup
Ingredients: 1 teaspoon kosher salt; 1 teaspoon sugar; ¼ teaspoon xanthan gum; 4 Fresno chiles, stemmed and seeded; ¼ cup lemon juice (2 lemons); 1 small shallot, peeled; 1 (3-inch) strip orange zest; ½ teaspoon ground coriander; ½ cup canola oil

Why This Recipe Works

For a fresh-tasting yet spicy sauce, we utilize vibrant Fresno chiles. The bright red peppers have a sweet, fruity heat; we emphasize their fruity character by blending them with lemon juice, orange zest, and citrusy coriander. A shallot adds some bite, and xanthan gum thickens the mixture to add some body. We blend in oil to balance the heat and tang and emulsify the sauce to a creamy consistency.

Before You Begin

You can omit the xanthan gum and add a slice of white sandwich bread to the blender with the salt and pepper instead. It will have a similar binding effect, but taste slightly sweeter. Remove the zest from the orange with a vegetable peeler. This sauce is great on grilled chicken and fish, tacos, roasted or grilled vegetables, and salads. To see more of our favorite make-ahead sauces featured in Sauce Week, check out this collection.

Instructions

Combine 1 teaspoon kosher salt, 1 teaspoon sugar, and ¼ teaspoon xanthan gum in bowl. Process 4 seeded Fresno chiles, ¼ cup lemon juice, 1 peeled small shallot, 1 (3-inch) strip orange zest, ½ teaspoon ground coriander, and salt mixture in blender until smooth, about 1 minute. With blender running, slowly stream in ½ cup canola oil until fully emulsified. Strain mixture through fine mesh strainer. Refrigerate in airtight container for up to 3 days.