The Fresno chile is still a relatively unsung hero in the chile world, but I am hoping to change that. It is similar in color and appearance to the red jalapeño, but the flavor is a bit milder and fruitier. I love using them fresh in soups and stews and pickled in jams and relishes.
Put the chiles in a food processor and pulse a few times until minced.
Combine the vinegar, sugar, salt, and minced chiles in a small saucepan over high heat and bring to a boil. Lower the heat to medium and continue cooking, stirring occasionally so the bottom does not scorch, until the mixture is reduced by half and has become jam-like, about 30 minutes.
Transfer the jam to a bowl and let cool to room temperature. Cover and refrigerate until cold. The jam will keep, tightly covered in the refrigerator, for up to 2 weeks.
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