Ingredients
8 ounces mild (such as Anaheim or banana) or spicy (such as Fresno or jalapeno) chile peppers, finely chopped
1/4 cup extra-virgin olive oil
3 tablespoons red-wine vinegar
1/4 teaspoon coarse salt
Preparation
Stir together peppers, oil, vinegar, and salt in a bowl. Let stand 1 hour, or refrigerate, covered, up to 3 days; bring to room temperature before serving.
