4 Cooking Tips from Jean-Georges Vongerichten

In a blender, place a handful of seeded hot chilies—habanero, jalapeño, Thai bird; add half a clove of chopped garlic, two pinches of salt, a pinch of sugar, and enough vinegar to blend the mixture into a liquid. Once it's blended until smooth, let the mixture sit out to ferment at room temperature for 12 hours, then refrigerate.