Instructions: (For less fat, use 1 1/2 tsp cornstarch mixed with 4 Tbsp water or cooking wine.)

Puree chiles in blender with a little of the oil Pound garlic and spices in mortar till fairly well pulverized. Combine chopped onions, blended chile mixture, and rest of oil or water/cornstarch mixture. Season with pinch of salt.

If making a paste for later use, cover with thin layer of oil and refrigerate or freeze immediately.

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