Ingredients
- 1/2 pound red Thai chili peppers (225 grams, or bird's eye, red jalapeno or Fresno peppers, roughly chopped)
- 3 to 4 garlic cloves, peeled
- 1 teaspoon salt (sea or kosher salt)
- 1 cup vinegar (distilled natural white vinegar)
- 2 tablespoon coconut sugar (or other sugar of your choice)
How to Make
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Step 1: Place peppers, garlic, salt and vinegar in a jar, and let sit overnight.
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Step 2: Place contents of jar, as well as sugar, in saucepan and bring to a boil.
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Step 3: Reduce heat and simmer for 5 minutes.
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Step 4: Be careful not to breathe in the fumes.
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Step 5: Remove from heat and let cool to room temperature.
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Step 6: Place mixture in blender container and blend until very smooth.
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Step 7: Strain mixture through sieve to remove any solids.
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Step 8: Store in refrigerator for up to 3 months.
We hope you enjoy this recipe!
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