Hands-on Time
15 Mins
Total Time
15 Mins
Stand Time
168 Hours
Yield
Makes 4 cups
Photo: Hector Sanchez; Styling: Buffy Harget

How to Make It

Step 1

Process chiles and salt in a food processor about 30 seconds or until minced, stopping to scrape down sides as needed. Transfer chile mixture to a sterilized 1-qt. glass jar. Cover with cheesecloth, and let stand in a cool, dry place 2 days.

Step 2

Remove cheesecloth, and stir in vinegar. Cover mixture with cheesecloth, and let stand in a cool, dry place 5 days. (Skim and discard any film from surface, if necessary.) Cover jar with a tight-fitting lid; refrigerate up to 6 months.

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