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Sterilise a 500ml jar and lid. Instructions for sterilising jars.
Slice the chillies into coin-width rounds
Combine the sliced chillies with the salt and stir through well.
Transfer the salted chillies to the jar and pop the lid on. Place the jar in a cool, shady place for 3 days or transfer to the fridge for up to 7 days.
Drain the chillies through a colander or sieve and transfer them to a food processor or mortar and pestle.
Add the vinegar and lemon juice and process - or pound in the pestle - until you are happy with the texture. I like my saucy but with texture.
Transfer the chilli paste back to its jar and pour in enough olive oil to cover it. Store in the fridge for up to 6 months.