Makes about 2 pints
Use this condiment as is, or for a thinner sauce, strain the mixture through cheesecloth or a fine strainer; discard solids and use the liquid as you would any hot pepper sauce.
| 12 | red cherry peppers, halved and stemmed |
| 12 | green cherry peppers, halved and stemmed |
| 6 | small red Thai chili peppers, halved and stemmed |
| 1 | red bell pepper (optional), halved and stemmed |
| 6 | tablespoons sea salt |
| 1/2 | cup sugar |
| 1 | pint distilled white vinegar (5 percent acidity) |
| 1/2 | cup water |
1. In a food processor, work all the peppers until finely ground. Transfer peppers to a bowl. Sprinkle with 2 tablespoons of the sea salt. Set aside for 10 minutes.
2. Meanwhile, in a large saucepan, combine the sugar, vinegar, water, and remaining 4 tablespoons sea salt. Bring to a boil, lower the heat, and simmer for 5 minutes.
3. Add the pepper mixture to the vinegar mixture. Continue simmering for 5 minutes more.
4. Pack into 2 sterilized pint jars and seal with the lid. Store in the refrigerator. For longer storage (up to a year), process in a boiling water bath for 12 to 15 minutes.
Adapted from Brooke Vosika 
