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This personal favorite has replaced salsa and ketchup. It flavors rices, pasta sauces, even substitutes for mayonnaise on a sandwich. Try mixing a dash with your favorite mustard for an extra zing.
Soak the chilies in hot water until softened. Drain. Remove the stems and seeds. Put chilies, water, salt and garlic in a food processor and puree until well chopped. Add the remaining spices and puree until smooth.
Try different chilies for different heat levels. You may use mortar and pestle if you don't have a food processor. Store in a glass jar with a layer of olive oil on top. It will keep, covered, for up to a month. If olive oil gets too thin on top, add some more.
This recipe was provided by Mary Schubert from Summit.