Ingredients
- 2 cups water
- 10 ounces fresh hot red chilies such as; Tabasco
- Cayenne or Serrano
- 1 small onion
- chopped
- 3 garlic cloves
- finely chopped
- Kosher salt
- 1 cup white distilled vinegar
Instructions
- In a medium saucepan, bring the water, chiles, onion, garlic and 1 teaspoon salt to a boil.
- Reduce the heat and simmer until the vegetables are very tender, 15 to 20 minutes.
- Let the mixture cool to warm, then puree in a blender with the vinegar.
- Season with salt to taste, then place in a pint jar.
- Refrigerate for at least 3 weeks for optimal flavor.
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