Red Chile, Garlic, and Shallot Sauce

This is a scorchingly hot, sinus clearing, wonderful sauce. It is, as noted, very hot, but it's not just heat for heat's sake. It has flavour! It is lovely and garlic-y and just thinking about it makes my mouth water and my tongue burn.

Red Chile, Garlic, and Shallot Sauce

From 660 Curries

1 c. boiling water

20 dried red Thai chiles

1/4 c. sliced shallots (or red onion)

1 tsp. sugar

1/2 tsp. coarse sea salt

6 cloves garlic

1. Pour the boiling water over the chiles in a small bowl and set aside for 1-2 hours.

2. Reserving 1/4 c. of the soaking liquid, drain the chiles.

3. Combine chiles, reserved soaking liquid, and remaining ingredients in blender and puree until smooth.

4. Store in the fridge or freezer until ready to use. (Will keep for 5-7 days in the fridge.)