I'll get some measurements soon, but this is really by eye. If you can handle the heat, feel free to taste and adjust the salt and acidity.


Spicy peppers (if you have green peppers, wait until they redden). We use bird's eye chili peppers.
1 part
1/2 lemon per pound of peppers?
1/2 clove per pound of peppers?
1% of the weight of peppers?
Olive oil
1 tbsp per pound of peppers?

Note: feel free to use vinegar instead of lemons.


  1. Dry the peppers for a few days. You don't want them to be too fresh
  2. Grind the peppers, garlic, and lemons (peel and all). You can also grind it twice to get a smoother texture.
  3. Mix in the salt and olive oil
  4. Jar the mixtures. Cover with olive oil.

There are a lot of ways you can grind this. A meat grinder works well, but you can also use a food processor. If you only have a mortar and pestle, omit the lemons when grinding, and add vinegar when you add the olive oil and salt.