Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 pound fresh red serrano, cayenne, Thai, or chile de arbol chiles, stems removed

  3. 2 1/2 cups rice vinegar (or white distilled vinegar)

  4. 1/4 cup sugar

  5. 1 tablespoon salt

Instructions Jump to Ingredients ↑

  1. Remove the stems from the chiles. Place the chiles and vinegar in a saucepan and heat to boiling. Turn off the heat and add the sugar and salt and stir until dissolved. Place the saucepan contents in a food processor or blender and puree until a smooth thin-paste consistency. Add additional rice vinegar if the mixture is too thick. Allow the mixture to steep for several hours, place in glass containers, and refrigerate. The consistency should be slightly thinner than ketchup.

  2. Optional: Strain the sauce through a sieve and discard the solids for a smooth, seedless consistency.


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