Wash and seed the chile peppers, then purée them in a blender or food processor. Add the chopped herbs and purée them in, then stir in the remaining ingredients.
Store in refrigerator in sealed jar or container for up for a few months.
Use enough red chile peppers to end up with 1 cup / 8 oz / 250 ml of the purée. You may need a few more or a few less, depending on the size of the peppers you are using. Use mild chile peppers; this isn't meant to impress anyone in Texas.