1 Drain out all the water from the chilies and discard it.
2 In a blender jar add all the ingredients except the oil.
3 Blend to a fine paste.
4 Set aside.
5 In a pan, heat the oil to smoking point.
6 Pour the oil over the prepared paste.
7 Mix well.
8 Allow t cool.
9 Use as desired, and store the rest refrigerated in an air tight jar,