Ingredients

900 g stemmed and chopped very roughly jalapeno chilli’s

10 Thai Chilli’s or 1 tablespoon red pepper flakes

1 cup minced Garlic

¼ cup grapeseed or canola oil

2 cups rice wine vinegar

1 teaspoon Sugar

2 teaspoons Salt

Preparation

  • In a medium saucepan, combine the jalapeños, Thai chiles, garlic, and oil and cook over low heat until the ingredients soften and blend, about 15 minutes.
    • Add the vinegar and cook until reduced by half, 12 to 15 minutes.
    • Remove from the heat and add the sugar and salt.
    • Cool to room temperature.
    • Transfer the mixture to a food processor and pulse 3 or 4 times to chop to a salsa-like texture.
    • Store in the refrigerator in a tightly sealed jar. Lasts 1 month, refrigerated.