Made this once and it was good. The recipe could be customized in many ways. One could also use aged chiles (add some white vinegar and let ferment for 3-6 months).
- About 12 red hot chiles (plus or minus the amount and variety depending on desired heat and color.)
- 1-3 cloves garlic, peeled
- 1 cup vinegar (apple cider or distilled white)
- 1/2 tsp salt
- 1/2 tsp sugar
In a small nonreactive saucepan boil the chiles (if using fresh) and garlic in the vinegar until tender. Place in a blender with the salt and sugar and puree. Run through a metal sieve if necessary. Dilute this paste with more vinegar if desired.