Chef John's Harissa Sauce
Harissa is probably my all-time favorite hot sauce, and one I'm sure you've seen me use in a bunch of recipes here. A small spoonful of this makes virtually any savory dish better.
Recipe Summary test
If you have a gas stove, you may use an open flame to roast the red pepper. Turn heat to medium high and roast pepper over the flame, turning occasionally until the skin has blackened and blistered, 8 to 10 minutes. Place peppers in a bowl, cover with plastic wrap, and let steam. When cool, strip and discard skins.
Substitute any red chiles for Fresno chiles.