Wash the chilies thoroughly and dab them with a dry cloth towel to dry.
In a food processor, puree the chilies and season with salt.
Transfer to a bottle and press the peppers down until liquid rises above. This way, the mixture is protected from bacteria while you age it.
If there is not enough liquid, you may pour in about 4 tablespoons of salted water.
Cover the bottle and let the chili sauce age for a month at room temperature.
Check your mixture from time to time to make sure that liquid is still covering the mixture.
Otherwise, pour few more tablespoons of salted water. (Ratio of salted water or brine is 1 tablespoon of salt to 1 cup of water).
Once aged, transfer the chili sauce to a new sterilized bottle. mix in the white vinegar and allow to ferment for one more week.
After fermenting, use a strainer or a cheesecloth to strain the mixture or else leave it without straining depending on your preference.
Bottle your home made chili sauce and keep refrigerated.
