4cupsdried chili podswe used mostly arbol chilies and chile japones, with a handful of chile guajillo
1Tablespoontoasted sesame seeds
1Tablespoonsmoked paprika
1Tablespoonanchovy paste
salt to taste
Instructions
Peel and thinly slice the garlic and shallot. Add to a pot with the cinnamon sticks, star anise, and oil. Simmer over medium-low heat, stirring ocassionally, until the ingredients become a nice deep golden brown. About 35-45 minutes.
Meanwhile, wearing disposible plastic gloves, remove and discard the seeds and stems from the dried chilies, some remaining seeds are fine. Grind the chili pods in a spice grinder until they are similar in size to crushed red pepper flakes. It's okay if the pieces vary in size.
Place the ground chilies in a heat proof or metal bowl along with remaining ingredients.
Once garlic and shallot are browned, pour the oil through a mesh strainer (catching the garlic and shallot) into the bowl with the chilies, stir to combine. Discard the cinnamon sticks and star anise. Allow the garlic and shallot to cool before adding in to the oil mixture.
Refrigerate in covered jars. Keeps up to three months.