Ingredients
1 pound Fresno chiles, sliced (preferably on a mandoline)
1 cup warm water
1 1/2 tablespoons kosher salt
Preparation
Put chiles in a sterilized pint jar. Whisk together warm water and salt until salt is completely dissolved. Pour over chiles and top with a fermenting weight (so chiles don’t float to the surface). Seal jar tightly, making sure there is absolutely no way air can get in there.
Let the jar sit in a cool, dark place 4 weeks. You might notice a few small bubbles in the jar; at this point, taste a chile—it should be wonderfully tangy and bright. Then store in refrigerator, covered, about 3 months.
Excerpted from the new book Salad Freak: Recipes to Feed a Healthy Obsession ($26.99, amazon.com), by Jess Damuck, published by Abrams. Text © 2022 by Jess Damuck. Photography by Linda Pugliese.
