• arbol chiles 10 small dried chiles de arbol
  • chili peppers 3 large dried red New Mexico Chili peppers
  • galanga root 1 Tbsp. coarsely chopped fresh ginger or galanga root
  • garlic ¼ c. coarsely chopped garlic
  • ground coriander 1 Tbsp. ground coriander
  • ground cumin 1 tsp. ground cumin
  • pepper ½ tsp. pepper
  • salt ½ tsp. salt
  • shallots ½ c. coarsely chopped shallots
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How to make it

  1. Remove the stems and seeds from the dried chilies. Use your hands to tear the chilies into small pieces, then soak in a bowl of warm water for 10 minutes. Wash your hands thoroughly with soap and water.Meanwhile, place your shallots, garlic, ginger or galanga root, coriander, cumin, pepper, and salt into the bowl of a food processor or blender.Once the chilies have finished soaking, drain the water off and add them to the food processor.Use the processor to grind the ingredients into a paste. You may need to scrape the sides of the bowl down as you go.Store in a glass container for up to 1 month in the fridge, or freeze for up to 1 year.