Step 1

Combine the chilies and the vinegar in a saucepan and heat. Stir in the salt and simmer for 5 minutes. Remove from the heat, cool, and place in a blender. Puree until smooth and place in a glass jar. Allow to steep

Step 2

for 2 weeks in the refrigerator.

Step 3

Remove, strain the sauce, and adjust the consistency by adding more vinegar if necessary.