Thai pesto

1/4 pound of Thai chili peppers 

1 head of garlic 

1/2 cup chopped cilantro 

1 TBSP sesame seed oil 

1/4 cup rice wine vinegar 

Bring a pot of water to a rolling boil. 

Add in the chili peppers. 

Cook on high heat for about 20 minutes to soften the chili peppers. 

Drain. 

In a food processor, blend all of the ingredients until a thick paste forms. 

Store in an airtight container.