6 oz. hot peppers (any kind or a mix)
2 oz. garlic cloves
1 Tbsp. Kosher salt
3/4 C. distilled white vinegar
Wash and cut the tops of the peppers. Peel the the garlic. Roast both on a cookie sheet on broil for 3-5 minutes until pepper skin begins to blister. Pulse in food processor with salt. Scrape into jar and add vinegar. Let sit for two weeks and then strain out the pepper seeds. Makes a great gift for a spice loving family member or friend.