CHILI GARLIC PASTE (raw-vegan)
The number one killer of our path to eating healthy is boredom of the same food and flavors day after day. I try to mix it up and keep different spices and condiments like my raw CHILI GARLIC PASTE around. Chili garlic paste is a spicy addition to any dish like soup, pasta sauce, or add it to CASHEW CHEESE for an extra kick. I structured this recipe as a small batch so that you will always have fresh chili garlic paste. Even though it has vinegar in it and it is refrigerated, it still will only keep for about two weeks because of lack of preservatives. Enjoy!
Makes about 1/2 cup
5 medium fresh organic red hot peppers (like banana peppers) wash and remove stem, slice in quarters
4 large fresh organic garlic cloves
1/4 tsp raw apple cider vinegar
2 TBSP water
small recycled jar with fitting lid
In your food processor, grind to a paste all of the ingredients. Place in your clean jar and cover tightly. Refrigerate up to 2 weeks.