Ingredients
- 1 pound fresh chilies (Habanero, Thai, Serrano, jalapeno, etc.), washed and stemmed shopping list
- 6-8 cloves garlic shopping list
- 4 tablespoons distilled white vinegar shopping list
- 1 teaspoon salt shopping list
- 1 tablespoon sugar shopping list
How to make it
- Roughly chop chilies if using large peppers. Place chilies, garlic, vinegar, salt and sugar in a food processor or blender and pulse until coarsely pureed. Adjust sugar, salt and vinegar to taste. Transfer to a small sealable jar and refrigerate.
- Makes about 1 1/2 cups and will last several months in the fridge
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