Use for meat, salads and vegetables.
- 1 quart small red ripe chiles, finely chopped
- 1 quart 5% acidity vinegar
- 1 tablespoon salt
- Put chiles into a sterilized glass jar, then add salt and vinegar.
Seal the jar. Let stand for 7 days in indirect sunlight, turning upside down daily.
- Strain and bottle in sterilized jars. Add clean whole chiles, if desired.