Chile Garlic Paste

• 10 to 15 dried whole chiles, preferably a mixture of mild and hot, about 2 to 3 ounces
• 2 tablespoons neutral oil, like grapeseed or corn
• Salt
• 2 cloves peeled garlic, optional

1. Put chiles in a bowl and cover with boiling water and a small plate to keep them submerged.
2. Soak for about 30 minutes, or until soft.
3. Reserve a bit of the soaking water.
4. Clean each chile: remove stem, then pull or slit open; do this over sink, as they will contain a lot of water.
5. Scrape out seeds, retaining some if you want a hotter paste.
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. Puree until smooth, adding a spoonful of soaking water at a time, until consistency is a thick paste.
8. Use immediately or cool, cover tightly, and refrigerate for up to two days.
9. Just before serving, taste and adjust seasoning if necessary.

chiles, neutral oil, salt, garlic

Taken from cooking.nytimes.com/recipes/1017103 (may not work)