Cut stems off red chilies and roughly chop into 1-inch pieces, keeping half the seeds for heat and texture.
1 cup red chili peppers
Add the chopped chilies, garlic cloves, half the salt, and vinegar to the food processor bowl.
1 cup red chili peppers, 3 cloves garlic, 1 tablespoon white vinegar, 1 teaspoon salt
Pulse 5-7 times in short bursts until the chili skins break but small pieces remain visible, avoiding a smooth paste.
1 cup red chili peppers, 3 cloves garlic, 1 tablespoon white vinegar, 1 teaspoon salt
Add water 1 tablespoon at a time while pulsing once or twice between additions until the mixture looks slightly moist but not runny.
2 tablespoons water
Stir in the remaining salt by hand, taste and adjust vinegar if needed, then let sit at room temperature for 15 minutes to meld flavors before transferring to a jar.
1 teaspoon salt, 1 tablespoon white vinegar
