Rooster Style Chili Paste (Sriracha)

This is a nice easy to make recipe. It'll last several months in the fridge, although I go through it pretty quick. Something you can add to a lot of recipes or serve as a condiment.

• Ready In: 15 mins
• Serves: 18
• Yields: 1 jar

Ingredients

• 3⁄4 cup red chili pepper, stems removed. (I use serranos)
• 3⁄4 cup garlic clove
•  white vinegar

Directions

1. Fill a mason jar with the garlic and chili peppers. Add enough vinegar to fill to the top of the peppers/garlic mix.
2. Close lid and store in a cool, dark place for 24 hours.
3. Pour jar contents into a food processor and puree.
4. Return contents to jar and keep in the refrigerator.