Title: Chile paste
 Categories: Heat scale9, Vegan, Whole chile, Condiments, Spicy
      Yield: 1 Servings
 
      1 c  Small dried red chiles
           ;such as Piquins
      2 c  Dried crushed red NM chiles
           ;seeds included
    1/2 c  Vinegar, white wine
    1/4 c  Garlic;finely chopped
      2 tb Vegetable oil
      1 ts Kosher salt
 
   "Chile pastes are very popular throughout Southeast Asia and are
  used to add heat to a dish.  The pastes can be added during cooking
  or can be used as a condiment or relish on the table. Vary the amount
  of garlic to suit individual tastes."
  
   Combine all the ingredients plus 3/4 cup of water in a blender and
  pure for 1 minute or to the consistency of a thick paste.
  
   Store in a glass container in the refrigerator; it will last up to
  three months.  Makes 3 to 4 cups.
  
   From The Whole Chile Pepper Book  page 63 Formatted to MM by
  J.Duckett1 (Kat)