Ingredients

½ pound of red ripe Fresno Peppers (about 8-10 chilies)
½ of a normal-sized onion (around 4 oz or 1/4 lb)
1 large red bell pepper (yellow or orange bell peppers can be used, but avoid green bell peppers)
3 cloves of garlic
⅔ cup of white vinegar
2 teaspoons of salt
1 teaspoon of smoked paprika (regular paprika can be substituted)
Olive oil for cooking

Directions

Cut off the top of the red bell pepper, remove the stem and seeds, and cut into large chunks (4-6 pieces).

Cut off the tops of the Fresno peppers, slice lengthwise, and scoop out the seeds with a spoon. Consider wearing gloves to prevent skin irritation.

Peel and crush the cloves.

Cut the onion into large chunks.

Heat a cast iron or heavy-bottomed pan over medium-high heat. Add a small drizzle of olive oil.

Once the oil is shimmering, add the peppers and onion chunks, skin-side down. Cook for 4-6 minutes until nicely charred. The bell peppers may take longer, so you might need to swap out the Fresnos while the bell peppers continue to cook.

Add the garlic cloves in the last 2 minutes to brown them without burning.

Ensure the ingredients have a good char and are softened.

Transfer the cooked ingredients (bell pepper, Fresnos, onion, and garlic) to a high-powered blender.

Add the salt, smoked paprika, and ⅔ cup of white vinegar.

Blend on low to start, then gradually increase the speed until the sauce is smooth.

Let the sauce settle before opening the blender.

Check the consistency and taste. If needed, thin it out with a bit of water or more vinegar.

Pour the sauce into hot sauce bottles or mason jars. The sauce will thicken slightly in the refrigerator.