This recipe can be easily adjusted to make as little or as much as you like; simply add enough white vinegar to completely submerge the chiles. Don't forget to wear gloves if you're working with exceptionally hot chiles, and avoid inhaling the fumes as you heat the sauce.
- 1 pound chiles, any variety
Approximately 5 cups white vinegar
Salt, to taste
- Rinse and stem the chiles, leaving the seeds intact.
- Add the chiles to a blender; cover with white vinegar. Puree until smooth.
- Transfer to a saucepan and bring to a boil, stirring once or twice. (Do not breathe in the fumes.)
- Funnel the sauce into a quart jar (or several smaller jars) and cool. Cover with a cloth (I used cheesecloth), and let sit at room temperature, undisturbed, for three days.
- After three days, carefully pour off (and save, if you like) all but a thin layer of vinegar, seal the jars, and refrigerate for up to a few months.
- Other, Condiments/Sauces
- North American
- 1 quart