Step 1

Wash the chilies and dry well.

Step 2

Use gloves to cut the chiles, I detail below.

Step 3

If the result is too dense, add a couple of water tablespoons and mix until fully integrated.

Step 4

Pour into a bowl, cover with film and let it ferment at room temperature for 3-4 days. Small bubbles should appear due to the natural fermentation process.

Step 5

In a saucepan pour 25 g of apple vinegar together with 25 g of water and chili paste.

Step 6

Place at medium high heat and let it boil. At that time, reduce to very low heat and leave and simmer for 5 minutes.

Step 7

Remove from heat and let it cool completely.

Step 8

Blend the mixture again until a homogeneous and very fine paste is obtained.

Step 9

Strain the paste through a very fine mesh strainer and add water until the desired density is obtained. In my case it was 50 g more water.

Step 10

Taste, carefully because it is very hot, and rectify vinegar, salt and/or sugar if necessary.

Step 11

Store in an airtight glass container and refrigerate for 3 days before consuming.