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Remove the stems from the chiles. Place the chiles in the bowl of a food processor, in batches, and process until coarsely chopped. In a pot, combine the chiles, cider vinegar, and salt. Bring the mixture to a boil, then reduce heat to medium-low and simmer for 5 minutes. Transfer the mixture to an earthenware crock and allow to cool. Cover the crock and let stand in a cool area for 1 month. Strain the mixture through cheesecloth and discard the solids. Pour the sauce into bottles and cap tightly. Store in a cool, dark place. |