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.
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|Serving Size: 1 Serving (342g)|
|Recipe Makes: 1|
|Calories from Fat: 658 (79%)|
|Amt Per Serving||% DV|
|Total Fat 73.1g||98 %|
|Saturated Fat 5.4g||27 %|
|Monounsaturated Fat 46g|
|Polyunsanturated Fat 20.7g|
|Cholesterol 0mg||0 %|
|Sodium 30.2mg||1 %|
|Potassium 925.7mg||24 %|
|Total Carbohydrate 45.2g||13 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 43.4g|
|Protein 7.7g||11 %|
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Calories per serving: 838
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