1/2 lb of red chili peppers, washed and chopped1 tablespoon of coarse sea salt1/2 tablespoon of red wine vinegar1 tablespoon of olive oil1 jar for storing it
Preparation
Place the chopped peppers and salt in a blender and blend until it is smooth and of even consistency.
Place the mixture in a saucepan and let it cook on medium heat for 3 to 4 minutes.
Stir in the vinegar and olive oil well and then pour into the jar for storage.