Toasted Chile Sauce

• 6 dried red chiles
• 2 tablespoons peanut or other oil
• 6 garlic cloves, peeled and lightly crushed
• 1/4 cup nam pla
• Juice of 1 lime

1. Put the chiles in a small dry skillet and turn the heat to medium.
2. Cook, shaking the pan occasionally, until fragrant and lightly browned, about 5 minutes.
3. Turn off the heat and remove.
4. Stem the chiles and, if you like, remove their seeds (this will reduce the sauces intensity, but it will still be plenty hot).
5. Add the oil to the same skillet and turn the heat to medium.
6. Add the garlic along with the chiles and cook, stirring occasionally, until the cloves have softened and turned golden, about 5 minutes.
7. Transfer the oil, chiles, and garlic to a food processor and process until nearly pureed, stopping to scrape the sides of the machine as necessary.
8. Add the nam pla and lime juice and serve.
9. (You can prepare the sauce in advance, but its best used within a few hours, and after a couple of days it will not be nearly as nice as when fresh.
10. Do not store longer than that.)

red chiles, peanut, garlic, lime

Taken from www.epicurious.com/recipes/food/views/toasted-chile-sauce-385997 (may not work)