Hot Chile Paste

If you love spicy food, you will love this recipe. I searched forever for a good recipe to duplicate the chile paste used as a condiment in Asian cooking. This can be used in cooking for a little zip as well as at the table. This recipe came from Food & Wine, who say it will keep in the fridge up to 3 months. We wouldn't know because we run out after about 3 weeks.

• Ready In: 50 mins
• Serves: 20

Ingredients

• 1  cup  loosely packed  dried red chili, rinsed (1 oz)
• 3⁄4 cup boiling water
• 1  teaspoon salt
• 1  teaspoon sugar
• 1  tablespoon  peanut oil
• 1⁄4  minced shallot
• 1  teaspoon rice vinegar

Directions

1. In a heatproof bowl cover chiles with the boiling water. Place a small plate on chiles to keep them submerged and soak til pliable, at least 20 min or up to 2 hours.
2. Transfer chiles and soaking liquid to a blender and puree. Blend in salt and sugar.
3. Heat a wok or large skillet over moderately high heat and add oil. Stir fry shallots til softened, about 2 minute Add chile puree and stir fry about 20 seconds. Remove from heat and stir in vinegar. Transfer to resealabe glass bowl and let cool. Store covered in the fridge.