- 1½ pounds chili peppers
- 4-5 medium cloves of garlic
- 2½ teaspoons sea salt
- 4 tablespoons brown or raw sugar
- ½ cup white vinegar
- ¼ cup water
Wash the peppers well. Cut off the stems and cut each pepper in inch-long pieces. Chop the garlic and combine all ingredients.
Bring to a boil and simmer for 5 minutes. The peppers will be softened, but still uncooked. Pass through a food mill. Taste and add additional vinegar, water, salt, or sugar as needed. Keep refrigerated. Best used within 2 weeks.