FEATURED JOBS
Comments (0)1. Thinly slice the chilies and combine them with salt and vinegar in a clean 1-pint jar with a lid. Cover and shake until blended. Add oil and water and shake again.
2. Let sit, in a cool place, for a few hours or even days, so the flavors ripen. Taste for seasoning, adding more salt if desired. The sauce will keep, tightly covered in the refrigerator, for several weeks.
Adapted from “The Barbecue Bible.”
