Sambal Deliciousness

• 1lb/450g fresh peppers (in this case, mostly ripe Serrano plus a few misc garden peppers)
• 4 tbsp/60 ml vinegar
• 1 tbsp/10g salt
• Pinch of msg
• Pinch of furikake

20 secs in the food processor.

Best after a few days in the fridge. Easily good for a month.

Note: black bits are from a previous mash I was making with charred peppers. Left a few bits in the food processor to add some smokiness.