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:
- 15mins
- Ingredients:
- 3
- Yields:
-
1 jar
- Serves:
- 18
ingredients
- 3⁄4 cup red chili pepper, stems removed. (I use serranos)
- 3⁄4 cup garlic clove
- white vinegar
directions
- Fill a mason jar with the garlic and chili peppers. Add enough vinegar to fill to the top of the peppers/garlic mix.
- Close lid and store in a cool, dark place for 24 hours.
- Pour jar contents into a food processor and puree.
- Return contents to jar and keep in the refrigerator.
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RECIPE SUBMITTED BY
Hi! I reside in the Great Lakes area of the U.S.
I have a tiny plot of land at the fringe of the city that my wife and I like to grow various herbs, fruit and veggies as well as flowers of many kinds. We have removed all the grass in the back yard and are about halfway through the front. We grow without pesticides and get lots of bees, birds, hummingbirds and various little critters in the yard. I have four cats and three goldfish.
I have over the past few years discovered the joys of canning. I like old fashioned methods sometimes- air drying clothes, saving bacon fat, canning.
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