Sambal Oelek

• 1 lb [455 g] bird’s eye or long green chiles or Fresno, red jalapeño, or

In a food processor, combine the chiles, garlic (if using), and salt and pulse several times to chop. Add the vinegar and lime juice (if using) and purée into a thick paste. Transfer to an airtight glass container and let sit at room temperature for at least 4 days. Taste (with care) and refrigerate when it tastes right. Sambal oelek keeps for several months in the refrigerator.