Rooster Style Chili Paste (Sriracha)

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

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

red chili pepper, garlic, white vinegar

Taken from www.food.com/recipe/rooster-style-chili-paste-sriracha-312209 (may not work)