Name: Chili Garlic Paste
Prep time: 2 min
Cook time: 5 min
Yield: 1/2 cup
Cuisine: Mexican
Ingredients: 5 red hot peppers ((medium, fresh, organic, wash and remove stem and slice in quarters)); 4 garlic cloves ((large, fresh, organic)); 1/4 tsp apple cider vinegar ((raw)); 2 Tbsp water; jar ((small, recycled, with fitting lid))

Serves

1/2

Level

Easy

Ingredients

Ingreds.

Total

5min

Serves

1/2

Level

Easy

Ingredients

Ingreds.

Total

5min

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, smoothies 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!

Ingredients

5 red hot peppers (medium, fresh, organic, wash and remove stem and slice in quarters)
4 garlic cloves (large, fresh, organic)
1/4 tsp apple cider vinegar (raw)
2 Tbsp water
jar (small, recycled, with fitting lid)

Servings: cup

Units:

Directions

Prep

2 min

Total

5 min

In your food processor, grind to a paste all of the ingredients then place in your clean jar and cover tightly.
Refrigerate up to 2 weeks.

Nutritional Information (per serving)

Calories: Fat: Carbs: Protein:

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