1-First, chop 1 pound of red chili peppers and pack them into a jar, leaving at least 1 inch of headspace.

2-Make a brine by dissolving 3 tablespoons of salt into 1 quart of unchlorinated water, then pour it over the peppers to cover them fully.

3-Seal the jar and keep it at 55-75°F (13-24°C) for at least one week, ideally one to two weeks, checking daily to keep peppers submerged and burping the jar to release gases.

4-After fermentation, combine the peppers and brine with ½ to 1 cup white wine vinegar in a pot, bring to a quick boil, and simmer for 15 minutes.

5-Let it cool slightly, then process until smooth, strain to remove solids, and bottle for storage.

6-Start by adding chopped 1 pound of red chili peppers to a pot with 1 cup white wine vinegar and ½ to 1 teaspoon salt.

7-Bring the mixture to a quick boil, then simmer for 10-15 minutes until the peppers soften.

8-After cooling, process until smooth, adding water a tablespoon at a time if it’s too thick, then strain and bottle.