Roasted Chile Paste

I had an abundance of chiles one day from the leftovers of a charitable service by one of my former colleagues at work. I had, oh, 30 or so serano peppers! There was no way I could eat that many plain fast enough before they went bad (even though I do eat several at a time with a meal).

I decided to mash them up and make a chile paste! It was so good, I did it again when I had even more.

Roasted Chile Paste

Ingredients: 20-30 serano chiles (or use chile of your choice)
1-2 bell peppers  (optional)
2 tsp apple cider vinegar (separated) 1-2 tsp olive or sesame oil
1 tsp ancho chile powder
1 tsp garlic powder
1 tsp onion powder

Directions:
Put on gloves for working with chiles unless you enjoy your hands burning for hours afterward!
1) Slice the chiles and bell peppers in half or quarters.
2) Place them in a gallon bag with 1 tsp vinegar and the oil and shake to cover peppers.
3) Roast them on a baking sheet lined with aluminum foil at 350 F for 15-20 minutes until skins are browned. Make sure you flip them half-way through the baking.
4) Place peppers (skin and all) in food processor and pulse until level of desired mash is obtained. Add in all spices and remaining vinegar and pulse until thoroughly mixed.
5) Store in glass bottle in the fridge and eat as desired. 
6) For longer storage times, store in freezer or can them.

Yield:
Approximately three cups of paste. Two cups if omitting the bell pepper.