Chili Paste (Puree)

Directions

1. 1
   Remove the stems and seeds from your choice of dried chiles.
2. 2
   Pour boiling water over the chiles to cover and soak 30 minutes.
3. 3
   Drain the chiles and puree them thoroughly in a food mill or food processor fitted with a metal blade.
4. 4
   If you use a food mill, the result will be a smooth paste.
5. 5
   If you use a food processor, you may want to press the paste through a sieve to produce a totally smooth paste.
6. 6
   The paste can be stored, covered and refrigerated 10 days to 2 weeks; if covered with oil, it will keep in the refrigerator several months.