A basic chile paste.
- Chiles (see flavorings)
- 2 cups of water
- ~10 mild chiles (anchos, pasillas, guajillos), stems and seeds removed and torn into pieces
- ~5 hot chiles (arbol), stems and seeds removed and torn into pieces
Toast the chiles in a dry pan over medium heat until fragrant. Add water, cover, and allow to steep for 10-20 minutes. Blitz in a food processor or blender for a few minutes on high speed until a paste and very few if any bits of chile remain.