Chile Garlic Paste

Directions

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.