- chili peppers (500 g)
- garlic (300-400g)
- dill (fresh) (50-70g)
- parsley (fresh) (50-70g)
- basil (fresh, purple?) (50-70g)
- cilantro (fresh) (50-70g)
- salt (coarse, non-iodized) (3-4 Tbs)
Clean everything and food process it all together. Let it sit out for 3-4 days, loosely covered, to ferment and evaporate. Then transfer to jars and refrigerate.