Makes 2½ cups

1 pound fresh hot red chiles (cayenne, pequin, arbol, red jalapeno or habanero)
½ cup pickling salt
1½ cups red wine vinegar



1. PUT ON RUBBER GLOVES! Don’t touch your face or any other sensitive areas!

2. Wash and dry the chiles, remove the stems and roughly chop. Place in a non-reactive bowl, add the pickling salt and mix well. Cover and let sit in a cool, dark place for 3 days, stirring the mixture every 12 hours.

3. Add the vinegar and mix well. In small batches, puree in a blender until smooth. Strain to remove any large pieces. Place into sterile jars and seal with sterile lids. Place in a cool dark place to age for 6 to 8 weeks. After opening, place in the refrigerator. It will keep for 6 months.