MAKES ABOUT ½ CUP
If you can’t find a red jalapeño chile, you can substitute a green jalapeño. For more heat, include the jalapeño seeds and ribs when chopping.
8 |
dried small red chiles, such as Thai, japonés, or de árbol |
⅓ |
cup water |
4 |
medium shallots, peeled and quartered |
2 |
stalks lemon grass, bottom 5 inches only, trimmed and sliced thin |
6 |
medium garlic cloves, peeled |
1 |
medium fresh red jalapeño chile, seeds and ribs removed, chile chopped coarse (see note) |
2 |
tablespoons minced fresh cilantro stems |
2 |
tablespoons vegetable oil |
1 |
tablespoon grated zest from 1 lime |
2 |
teaspoons ground coriander |
1 |
teaspoon ground cumin |
1 |
teaspoon minced or grated fresh ginger |
1 |
teaspoon tomato paste |
1 |
teaspoon table salt |
1. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Place the dried red chiles on a baking sheet and toast in the oven until fragrant and puffed, about 5 minutes. Remove the chiles from the oven and set aside to cool. When cool enough to handle, seed and stem the chiles, then break them into small pieces.
2. Process the chile pieces with the remaining ingredients in a food processor to a fine paste, about 3 minutes, scraping down the sides of the workbowl as needed.