Submitted by: Mary from Summit, New Jersey
Yield: 1 1/2cups
- 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.