Ingredients:
1 cup loosely packed dried red chilies, rinsed ( 1 oz)
3/4 cup boiling water
1 teaspoon salt
1 teaspoon sugar
1 tablespoon peanut oil
1/4 minced shallots
1 teaspoon rice vinegar
Directions:
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.
Transfer chiles and soaking liquid to a blender and puree. Blend in salt and sugar.
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.
Servings: 20
Time preparation: 5 min.
Time total: 50 min.