Instructions: 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 termperature. The sauce will keep well for about a month. Shake the sauce every time you use it.

This recipe yields about 1 1/2 cups.

Comments: For mellower flavor, roast the peppers uncovered for 15 minutes at low oven heat (300 degrees), cool until easy to handle, then slip off the skins. Otherwise, prepare as directed.

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