Rinse chilies and sauté in the top of a pressure cooker for 5 min until soft, or add boiling hot tap water and allow to infuse for 15 min, drain. Puree all ingredients in a food processor to a thick puree, adding oil as needed. Place in sealed jar in ice chest, use within 1 week. Do not freeze.
Tip: Stock up on a variety of high quality spices – it pays off!
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