Ingredients
- 12 chili peppers
- 1 tbsp pure salt
- 2 tbsp rice wine vinegar
Method
- Wash chilis, destem and slice in half lengthwise
- Place in a bowl
- Sprinkle the salt over the chilis
- Crush the chilis with a potato masher
- Leave overnight
- Transfer to a jar and cover with water
- Store in a cupboard for 2 weeks
- Transfer to a blender, leaving most seeds behind
- Add a few tablespoons of rice wine vinegar
- Blend