Step 1

Trim stems from chiles and slice each pepper into thin rings, seeds included.

Step 2

Place chiles and salt in a clean sterilized jar and close lid. Turn the jar, tossing chiles to coat in salt. Refrigerate 3 days.

Step 3

Drain chiles and add to a food processor with vinegar and lemon juice. Process until smooth or leave a little chunky. Scrape back into same jar, top with enough olive oil to cover the top and seal. Keep refrigerated for up to 6 months.

Step 4

Perfect spicy condiment to be used on any grilled meat, fish and vegetables. Great with labneh and pitas, too.