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1
Drop the tomatoes into a pan of boiling water for 30 seconds, then scoop out and peel off the skins.
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2
Remove the stems from the chiles.
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3
The seeds contain most of the fruits heat, and at this point, you can choose to either leave all the seeds in or, for a less intense paste, cut some of them out.
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4
Make sure you wash your hands after handling chiles and avoid touching your eyes for awhile, as the chile oil will burn them.
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5
Put the skinned tomatoes, chiles, and all the other ingredients except the oil in a food processor and process until well blended.
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6
Pour into a small saucepan and heat until boiling, then simmer for about 10 minutes, until reduced and starting to thicken.
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7
Let cool, then pack into warm, sterilized jars (see p. 21), leaving a 3/8-inch gap at the top.
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8
Pour oil over the paste to completely cover it.
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9
Seal the jars.
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10
Store in the fridge and use within 4 months.
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11
If you want to extend the shelf life, pack in small, sealable containers and freeze.
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12
Once opened, keep in the fridge, making sure the paste in the jar is completely covered by a layer of oil.
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13
For a tasty chile plum dipping sauce, simmer 1/4 cup of rice vinegar or cider vinegar, 5 tablespoons of plum jam (p. 61), and 1 teaspoon of harissa paste until reduced and thickened.
