1/2 c  Small Dried Red Chilies
1/2 c  Unpeeled Shallots, Halved
Lengthwise
1/4 c  Unpeeled Garlic Cloves,
Halved Lengthwise
1/2 c  Vegetable Oil

In a wok or small, heavy skillet, dry-fry the chilies over low heat until
they darken and become fragrant and brittle, about 5 minutes. Shake the pan
and stir frequently as they roast. Remove from the heat and transfer to a
small plate to cool. In the same pan over medium heat, dry-fry the
shallots and garlic, turning occasionally, until they are softened, wilted
and blistered, 5 minutes. They should have small, black burnt spots but
not be burned all over. Remove from the heat and transfer to a small plate
to cool. Stem the chilies and shake out and discard most of the seeds. Cut
the chilies into small pieces. Trim the shallots and garlic, discarding
the peels and root ends, and cut them into small pieces. Combine the
chilies, garlic and shallots in a large, heavy mortar. Pound and grind with
a pestle until you have a fairly smooth paste, 20 to 30 minutes. Use a
spoon to scrape the sides down now and then. Set aside. In a wok or small,
deep skillet over medium heat, warm the oil for 1 minute. Add the paste and
cook, stirring occasionally until the paste slowly darkens to a deep
brownish black and releases a rich fragrance, about 5 minutes. Remove from
the heat and transfer the chili paste, with its oil, to a jar. Cool to
room temperature uncovered, then seal tightly. It will keep at room
temperature for 1 month. Makes about 1-1/2 cups.