RECIPES OF LAOS

Ingredients

3

2 small

2

2

1 tbsp

1/4 tsp

1 tbsp

Dried Red New Mexican chiles (stems removed)
Hot, dried red chiles (stems removed)
Heads garlic (separated into cloves, unpeeled)
Shallots (unpeeled)
Fresh ginger (minced)
Salt
Fish sauce (prepared)
Warm water

1. Place the chiles on a broiler pan and place under a gas broiler, about 3 or 4 inches from the flame

2. Turn frequently and roast until brittle, about 2 minutes

3. Remove from the heat, crumble the chiles, removing as many seeds as possible, and reserve. (This can also be done in a saute pan over gas or electric heat.)

4. Place the garlic cloves on a broiler pan and place under the broiler, about 3 or 4 inches from the flame

5. Roast about 5 minutes, or until the garlic skins are lightly charred

6. Remove from the heat and cool

7. Repeat the process with the shallots.

8. Peel the garlic and shallots and chop them together coarsely

9. Add the crumbled chiles, ginger, salt, and fish sauce and transfer to a blender

10. Puree to a coarse paste

11. Remove and add warm water to make a thinner paste.