INGREDIENTS
- 2 oz hot chilies
- 2 cups coarse maldon salt
METHOD
Puree the peppers in a blender or food processor. Mix with the salt and place in a clean jar. Place a lid on top. Shake every few days for a month (you can use it at any time during and after this process). Store on a shelf away from sunlight.
Excerpted from Batch: Over 200 recipes and Techniques for a Well-Preserved Kitchen. Copyright © 2016 Joel MacCharles and Dana Harrison. Food photography by Reena Newman. Published by Appetite by Appetite, a division of Random House of Canada Limited, a Penguin Random House Company. Reproduced by arrangement with the Publisher. All rights reserved.