Ingredients
- 1 tablespoon oil (canola oil)
- 1 pound fresh chile peppers (red chiles, such as jalapeno or Serrano, seeded for mild, or leave the seeds in for hot, chopped)
- 1/3 cup rice wine vinegar
- 1 1/2 teaspoon salt
- 3 tablespoons water
How to Make
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Step 1: Heat oil in a medium saucepan over medium.
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Step 2: Add chilies; cook 10 minutes, stirring often.
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Step 3: Add vinegar and salt; cook 5 minutes, stirring occasionally.
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Step 4: Remove from heat; cool 10 minutes.
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Step 5: Transfer mixture to a food processor; add 3 tablespoons water. Pulse until nearly smooth, 3 to 4 times.
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Step 6: Serve immediately, or refrigerate in an airtight container up to 1 week.
Tips & Variations
- Food Processor
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