Salt-Cured Chiles

• 2 pounds fresh red chiles, preferably semi-hot ones such as New Mexico or red cherry, sliced into 1-inch-thick rings
• 1/2 cup kosher salt

1. In a large bowl, combine the chiles and salt, mixing very well with gloved hands or a spoon.
2. Leave out at room temperature for 24 hours and then refrigerate.
3. Mix the chiles once a day for 5 days, or until the salt has dissolved and the now softened chiles are completely covered in liquid.
4. Skim off any white impurities that form at the surface.
5. Transfer to a 1-quart jar with a lid, tamping the chiles down so that they remain 1 inch below the liquid.
6. Keep refrigerated.

fresh red chiles, kosher salt

Taken from www.epicurious.com/recipes/food/views/salt-cured-chiles-377646 (may not work)