1. Place the seeded chilies in a pot of boiling water, and cook for 7 or 8 minutes, then drain and run through a food processor, making sure not to make it too smooth (you don't want it too watery). 2. Transfer the chili paste into a screw-top glass jar and stir in the salt. Screw on the lid and store in the refrigerator for later use. It should keep for several weeks. ---------------------------------------------------------------------------
Ingredients
