Ingredients

• 1 pound hot red chilies, such as red jalapeños, fresnos, or red serranos
• 2 tablespoons rice vinegar
• 1 tablespoon salt

Directions

1. Place chilies, vinegar, and salt in workbowl of a food processor. Pulse until chilies are finely chopped and form a paste, stopping to scrape down sides of bowl as necessary, Transfer to an airtight container and store in refrigerator for up to 2 weeks.