Ingredients

• 1 pound mixed hot chiles
• 1 cup distilled white vinegar
• 1 tablespoon salt
• 1 tablespoon lime juice (from 1/2 lime)
• 2 tablespoons honey

Directions

1. Preheat your broiler (on a medium setting, if it has one), and set a rack 10 inches from the top of the oven. Line a baking sheet with aluminum foil or parchment.

2. Lay the chiles on the sheet and puncture each with a fork. Broil until the chiles are black and bubbling, 5 to 10 minutes depending on the heat of your broiler. Flip the chiles with tongs and broil until the other side is black and bubbly.

3. Remove the baking sheet from the oven and put all the chiles in a medium bowl. Cover the bowl with plastic wrap. Let sit for 15 minutes, then the chiles will be ready to come right out of their skins.

4. Put on your gloves. Slide each chile out of its skin, then remove the stem and as many seeds as you can.

5. Transfer the chiles into a food processor or blender and add the vinegar, salt, lime juice, and honey. Blend until smooth, about 1 minute. Store covered in the fridge for 6 months.

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