15    Chiles, red, New Mexican
1/4 c  Oil, olive
1    Garlic clove; minced
2 tb Vinegar
1 ts Salt

HEAT SCALE – HOT

If the chiles are dried, soak in water till softened. Remove seeds and
stems. Combine all ingredient in a food processor and puree to a fine
paste. This is a HOT condiment.
This South American chile paste can be used as a substitute whenever
fresh chiles are called for. It will keep for two weeks or more in the
refrigerator. For longer storage, increase the vinegar and reduce the
amount of olive oil.