Ingredients

• 12 chili peppers
• 1 tbsp pure salt
• 2 tbsp rice wine vinegar

Method

1. Wash chilis, destem and slice in half lengthwise
2. Place in a bowl
3. Sprinkle the salt over the chilis
4. Crush the chilis with a potato masher
5. Leave overnight
6. Transfer to a jar and cover with water
7. Store in a cupboard for 2 weeks
8. Transfer to a blender, leaving most seeds behind
9. Add a few tablespoons of rice wine vinegar
10. Blend

See also

• Sriracha sauce