Make sure you have on a pair of disposable rubber gloves - I never make this recipe without them. De-seed all the peppers (WEARING YOUR GLOVES), and place them all into a food processor, along with the garlic. Process the peppers and garlic into a paste, leaving a little bit of texture like you see in my photo.

Combine the paste with the ginger, salt, vinegar, and canola oil. Store in a mason jar for up to 2.5 weeks.