Red Chile, Garlic, and Shallot Sauce

• 1 cup boiling water
• 20 dried red Thai or cayenne chiles, stems removed
• 1/4 cup thinly sliced shallots or red onion
• 1 teaspoon white granulated sugar
• 1/2 teaspoon coarse kosher or sea salt
• 6 medium-size cloves garlic

1. Pour the boiling water over the chiles in a small bowl, and set aside until the chiles have softened and the water has turned light reddish-orange, 1 to 2 hours.
2. (I have certainly forgotten it and left it overnight, and everything has worked just fine.)
3. Drain the chiles, reserving 1/4 cup of the liquid.
4. Pour the reserved liquid into a blender jar, and then add the chiles and all the remaining ingredients.
5. Puree, scraping the inside of the jar as needed, until it forms a smooth, orange-red, pulpy paste.
6. Transfer this knock-your-socks-off-hot sauce to a tightly sealed container and refrigerate it for up to 5 days, or freeze it for up to 1 month.

boiling water, red thai, shallots, white granulated sugar, coarse kosher, garlic

Taken from www.cookstr.com/recipes/red-chile-garlic-and-shallot-sauce (may not work)