These are so good and add a big boost of flavor to practically anything. I put them on keto bread sandwiches, keto tortilla wraps, Thai beef salad, fish, anything Mexican, whatever!

There is 1 1/2 teaspoons of sugar in the whole thing and it's not like you are drinking the liquid, but you could probably swap a sweetener in with no trouble.

Fresno peppers can be a touch hotter than jalapeños, so they aren't ridiculously hot. I hate seeds so I de-seed them which also helps cool them down. If you like seeds and heat - definitely keep them in.

These are ridiculously easy to make and last for a really long time (assuming you don't eat them up right away). It's an odd weight called for with on the peppers, but it gives you the right amount for a one pint jar and for the liquid called for.

1 cup unseasoned rice vinegar

1 1/2 teaspoons coriander seeds

1 1/2 teaspoons sugar

1 1/2 teaspoons kosher salt

1/2 teaspoon peppercorns

7 ounces red Fresno chiles, thinly sliced - seeded or not depending on preference

Bring vinegar, coriander seeds, sugar, salt, and peppercorns to a boil in a medium saucepan. Stir to dissolve sugar, remove from heat, and add chiles.

Pour into a pint jar, cover, and let cool. Chill at least 12 hours before using.