Trim stems from chiles and slice each pepper into thin rings, seeds included.
Place chiles and salt in a clean sterilized jar and close lid. Turn the jar, tossing chiles to coat in salt. Refrigerate 3 days.
Drain chiles and add to a food processor with vinegar and lemon juice. Process until smooth or leave a little chunky. Scrape back into same jar, top with enough olive oil to cover the top and seal. Keep refrigerated for up to 6 months.
Perfect spicy condiment to be used on any grilled meat, fish and vegetables. Great with labneh and pitas, too.
Video
Notes
This can be made with either green or red jalapeños. I have made it with red fresno chiles and also all serranos as well for an even fiery blend. I do not recommend mixing the red and green peppers to blend as they turn the sauce a murky, unappetizing brown.
Adapted from Sami Tamimi and Tara Wigley's cookbook Falastin.