- 2–4 red fresno chili peppers, stems removed (deseeded for mild)
- 1 tbsp kosher salt
- 1/2 cup lemon juice (juice of 1 lemon)
- 1/2 cup olive oil
- 4–6 garlic cloves, peeled
- 1 tsp thyme
- 1 tbsp paprika
- 1/4 cup warm water
- Blend all the ingredients in a blender, until the sauce is completely smooth. Add additional water, 1 tbsp sat a time, for a thinner sauce.
- Store in a jar with a tight fitting lid, in the fridge, for 2-3 weeks.