Ingredients:

1 pound red chilies red Fresno, red serrano, or Thai, seeded and chopped

1 tsp salt

2 tbsp vinegar

2 tbsp water

Instructions:

Place the chilies into a food processor along with 2 tablespoons of water, and pulse chop them into a coarse paste.

Add the chilies to a saucepan, then heat on medium for 3 to 5 minutes.

Add the vinegar and salt and stir to combine.

Continue heating for 10 minutes while stirring frequently.

Remove from heat and allow to cool to room temperature.

Serve immediately or refrigerate overnight for best flavor.

Time

Total : 25 minutes

Prep : 10 minutes

Cook : 15 minutes

Resting time : 10 minutes

Servings : 20 servings