Ingredients
Method
- Remove stems from peppers and roughly chop, wearing gloves.
- Blend peppers, garlic, salt, and vinegar until smooth, about 30 seconds. Add more vinegar if too thick.
- Pour into a clean glass jar or bottle, seal, and refrigerate.
Notes
Let the sauce sit in the fridge overnight before using; the vinegar taste softens and the garlic rounds out. For a richer body, blend in 1 tbsp neutral oil at the end. Always use a clean spoon to scoop from the jar to keep it fresh.