Red Chile Hot Sauce
['20 red Fresno chiles, seeds removed', '8 red habanero chiles, seeds removed', '1 small garlic clove, finely grated', '2 tablespoons kosher salt, plus more for seasoning', '1 cup white distilled vinegar']
Pulse Fresno and habanero chiles, garlic, and 2 Tbsp. salt in a food processor until very finely chopped. Transfer to a small bowl; cover and let sit at least 2 hours and up to 12 hours (this will both develop the chile flavor and soften the flesh, resulting in a smooth flavorful sauce when puréed).
Purée chile mixture and vinegar in a blender until smooth. Season with salt.
Sauce can be made 2 months ahead. Cover and chill.
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