Ingredients Jump to Instructions ↓

  1. 8 ounces hot red chili peppers , fresh, seeds and veins removed, roughly sliced

  2. 8 ounces mild red peppers, seeded and roughly sliced

  3. 1/4 cup coarse salt

  4. 2/3 cup white wine vinegar

Instructions Jump to Ingredients ↑

  1. For chiles, the authentic variety is malagueta, but I've used jalopeno or habanero.

  2. Pack the chiles and peppers into a sterilized jar with the salt.

  3. Seal and leave for 4 weeks.

  4. After 4 weeks, put in a food processor, add the vinegar and blend.

  5. Put in a bottle, keep in a cool, dark place and let the flavors meld for a week.

  6. Enjoy! ?


Send feedback