Chile Garlic Paste

1. 1

   Put chiles in a bowl and cover with boiling water and a small plate to keep them submerged.

2. 2

   Soak for about 30 minutes, or until soft.

3. 3

   Reserve a bit of the soaking water.

4. 4

   Clean each chile: remove stem, then pull or slit open; do this over sink, as they will contain a lot of water.

5. 5

   Scrape out seeds, retaining some if you want a hotter paste.

6. 6

   Put chiles, any seeds you might be using, the oil, a large pinch of salt and the garlic, if you are using it, in a blender or food processor.

7. 7

   Puree until smooth, adding a spoonful of soaking water at a time, until consistency is a thick paste.

8. 8

   Use immediately or cool, cover tightly, and refrigerate for up to two days.

9. 9

   Just before serving, taste and adjust seasoning if necessary.

* Per serving · 4 servings · Values may vary.

No additional tips available.