Ingredients:

  • 1 pound fresh chilies (jalapeños, habaneros, or cayenne), stems removed and roughly chopped
  • 3 garlic cloves, peeled
  • 1 medium onion (about 150 grams), chopped
  • 1 cup vinegar (white or apple cider)
  • 1 teaspoon salt
  • 1 tablespoon sugar (optional)
  • 1 teaspoon spices (optional; cumin, coriander)

Instructions:

  1. Rinse and chop the chilies, removing any seeds for less heat. Peel the garlic and chop the onion.
  2. In a saucepan, combine the chilies, garlic, onion, salt, and spices. Add 1 cup of vinegar, bringing to a simmer over medium heat.
  3. Once simmered (about 10-15 minutes), remove from heat. Allow to cool slightly. Transfer the mixture to a high-powered blender and blend until smooth.
  4. If the sauce is too thick, add a little water or more vinegar to reach your desired consistency.
  5. Taste the sauce and add sugar or more salt if needed. Blend again to combine.
  6. Transfer to a glass jar or bottle. Let it chill in the fridge for a minimum of 30 minutes before serving for flavors to meld.