Step 1

Heat a small pan to medium heat.

Step 2

Add the dried chilies and dry toast them for 1 minute per side, or until they darken and become slightly fragrant. Do not burn.

Step 3

Remove from heat and add enough water to cover the chilies. Soak until softened, about 15 minutes.

Step 4

Remove the peppers and add them to a food processor or blender along with the remaining ingredients. Process to form a paste. Alternatively, you can use a mortar and pestle.

Step 5

If the paste is too thick, add a teaspoon of water at a time and process until smooth. You can use some of the reserved chili soaking water for this as well.

Step 6

Use as needed, or store in the refrigerator in a sealed container until ready to use (up to 2 weeks). You can also freeze it.