2 to 6 chili peppers, depending upon their hotness
1 teaspoon kosher or coarse salt
1 cup olive oil
1/3 cup cider vinegar
Stem the peppers and coarsely chop (include the seeds); place in a 1-pint shaker jar along with the salt, olive oil, and vinegar. Cover tight, shake well, then store at room temperature. The sauce will keep well for about a month. Shake the sauce every time you use it.