Salt-Cured Chiles

1. 1

   In a large bowl, combine the chiles and salt, mixing very well with gloved hands or a spoon.

2. 2

   Leave out at room temperature for 24 hours and then refrigerate.

3. 3

   Mix the chiles once a day for 5 days, or until the salt has dissolved and the now softened chiles are completely covered in liquid.

4. 4

   Skim off any white impurities that form at the surface.

5. 5

   Transfer to a 1-quart jar with a lid, tamping the chiles down so that they remain 1 inch below the liquid.

6. 6

   Keep refrigerated.

No additional tips available.