7 red chilies
1 ts. sugar
1 1/2 ts. vinegar
1/2 ts. salt
10 cherry tomatoes; halved
1 Tbsp. oil
1. Remove the stems from the chilies and discard.
2. Heat the oil in a pot; add the tomatoes and simmer covered for 5 minutes.
3. Add the sugar, vinegar, salt, and chilies; stir and cover.
4. Simmer for 15 minutes; let cool.
5. Pour into a clean jar and seal.
6. Store in the refrigerator for up to 1 month.
NOTE: Chilies are VERY HOT. Wear gloves while chopping the chilies to protect your hands.