Prep time: 10 mins
Cook time: 20 mins
Makes: 1.5 cups
| Fresno chilies | 10 |
| Yellow onion, chopped | 1/2 cup |
| Cloves garlic, chopped | 3 |
| Coconut oil | 1/2 tsp. |
| Water | 3 cups |
| Salt | 1/2 tsp. |
| Apple cider vinegar | 1 cup |
1. Remove stems from chilies, and slice. 2. Sauté onion, garlic, and peppers in 1/2 tsp. of coconut oil for 3 mins on high 3. Add 2 cups of water, and cook on high stirring occasionally for 10-15 mins. 4. After 10-15mins. , add an additional cup of water. Turn heat to medium, and continue to cook until all the water has evaporated and the peppers are soft. 5. In a high-speed blender or food processor, blend the sauteé peppers, onion, and garlic. Add 1/2 tsp. of salt, and slowly add in 1 cup of apple cider vinegar, blend until smooth.
