- Peppers, about 8 in total. A combo of jalapeño, serrano & habaneros, go with the level of heat you might like.
- Garlic, 2 cloves
- Vinegar, 2 cups. Try 50-50 mixture of rice and white
- Cilantro, a good handful
- Salt, about 2 - 4 tsp
The addition of cilantro adds a herb-y freshness that bumps up the flavour. It could be substituted with parsely, chives or any combo of herbs of your choice.
Take all of the above ingredients and place in a blender and blend on high until you get a good smooth consistency. The cilantro will not completely blend in but should be fairly broken down. Depending on the heat level you may need to thin with more vinegar. Once satisfied with the result strain into bottles. Rather than discarding the pulp I like to reserve and use for marinades etc.
|Hot and herb-y.|
This will keep in the fridge for 2-3 months - ours never last that long.