Wash and completely dry the peppers,place on a broiling rack. Set the oven to broil, adjusting rack about 6” below heating element.

Broil* chilies until skin blisters and starts to blacken, flip and broil other side. Depending on your oven (and whether is gas or electric), this can take anywhere from 3-15 minutes. The goal is to get the skins to split, so they are easy to peel off.

Immediately remove from oven and place in a bowl and cover tightly with plastic wrap to seal in the heat. This will make the skins really easy to peel. Let sit for 10 minutes.

Using rubber gloves, remove skin and stem (but leave seeds in). Its ok if small bits of the skin are left on.

In a blender, place chilies and all remaining ingredients, except the vinegar, and pulse until combined. With the machine running slowly pour in the vinegar, processing until smooth.

Strain the mixture through a sieve to remove all the seeds. Season to taste with more salt if needed.

Will keep in fridge for about 1 month, or freeze in small batches if desired.