Step 1

Wipe off any dusty crevasses on the chilis using a damp towel.  De-stem and de-seed the chilis, but don't worry about getting rid of every last seed.

Step 2

I put the chilis in a 400F oven for 1-2 minutes to awaken some dormant flavors; you could also flash them on a hot, dry skillet for 15-30 seconds in place of the oven.

Step 3

Add the chilis to a bowl and cover them with hot tap water.  Let them reconstitute for 20-30 minutes.  If they float to the surface you can use a small plate or bowl to keep them submerged.

Step 4

Drain the chilis and add them to a blender, along with the remaining ingredients listed above.

Step 5

Combine well; ideally you want a thick, paste-like substance so we are adding just enough liquid to get there.  If it won't combine you can add another splash of water.

Step 6

Use immediately or store in an airtight container in the fridge.  It should also freeze quite well.