1 cup boiling beef or chicken stock, fresh or canned, or boiling water
How To Cook:
1. Break the dried chilies in half and brush out the seeds. Place the chilies in a bowl, pour 2 cups of boiling water over them, and let them soak for 2 hours. Drain the chilies and discard the soaking water.
2. Combine the chilies, oil, garlic, salt and boiling stock or water in the jar of a blender and puree at high speed for 1 minute, or until the mixture is reduced to a smooth puree. Scrape into a bowl and cover with plastic wrap.
3. To make the paste by hand, puree the chilies and garlic in a food mill set over a bowl. Discard any pulp left in the mill. A few tablespoons at a time beat the boiling stock or water into the puree, then stir in the salt and oil, a tablespoon at a time.
4. Chili paste can be used as a substitute for fresh hot chilies in many South American dishes. It will keep successfully for 2 to 3 weeks if it is tightly covered and refrigerated.
