Morning

Stem and seed the chiles and pepper, and coarsely chop them and the garlic. Put the chiles, pepper, and garlic in a food processor and pulse until finely minced. Transfer to a saucepan and add the vinegar, sugar, and salt. Bring to a boil (watching the pan to make sure it doesn’t boil over), then lower the heat and simmer briskly, stirring occasionally, until much of the liquid has reduced, about 10 minutes. If you’d like, use an immersion blender to puree the sauce—tilt the pan so you can submerge the blender head. Transfer to a clean heatproof, nonreactive container (such as a canning jar), let cool for a few minutes, then cover and refrigerate for up to several weeks.