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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 lb. hot peppers (fresh red, jalapeño or Fresno, stemmed, seeded, and roughly chopped;)
- 4 Thai chilies (stemmed, seeded, and sliced thinly.)
- 5 garlic cloves
- 3 Tbsp. white wine vinegar
- 2 Tbsp. tomato paste
- 2 Tbsp. raw honey
- 2 Tbsp. fish sauce
- 2 Tbsp. extra-virgin olive oil
- sea salt (to taste;)
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