Soak the chilies in water until they are soft, at least 30 minutes.
2
Place them in a food processor or blender with the rest of the ingredients and puree to a thick paste, adding water if necessary to avoid a mixture that is too dry.
3
Add to vegetable and meat stews or serve as a table condiment.
4
Will keep up to 6 weeks in the refrigerator, covered with a thin film of olive oil.
5
A world of curries by dave dewitt and arthur pais isbn 0-316-18224-9 pg 181
