Chile-Garlic Paste
Ingredients
8 ounces Fresno Chilies
6 cloves of Garlic, peeled
2½ tablespoons Raw Coconut Water Vinegar
¾ teaspoon Sea Salt
Directions
1. De-stem and chop Fresno chilies and place in a food processor along with the seeds
2. The more seeds you add the spicier it will be
3. Add the garlic, vinegar and salt
4. Pulse until you get a slightly coarse paste
5. Pour pureed chile mixture into a small saucepan and bring to a boil over medium heat and then lower the heat to a gentle simmer
6. Simmer gently for 7-10 minutes or until it not longer has a raw scent
7. If you want your sauce more fine, place it back in the food processor at this point and pulse it a few more times
8. You may serve it immediately but it’s best after the flavors have had at least 4 hours to meld; overnight preferably
Note:
I used all of the seeds and it was just fine for me, quite spicy, but tolerable. If you’re afraid of it being too spicy, de-vein the peppers and remove the half or all of the seeds.