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Remove the skin from the lemons using a peeler, avoiding the white part which adds bitterness.
Wearing gloves, cut the chilies in half and remove the seeds and white membrane.
In a food processor, add the chilies, lemon zest and salt.
Blend to a paste.
If the paste seems too dry, add the lemon juice and blend again.
No food processor? You can chop the ingredients finely by hand and mix them with the salt.
Place in a clean glass jar with a seal (Le Parfait type) and close.
Allow to ferment for 24 hours at room temperature and place in the fridge. Keeps refrigerated for 6 months or more.