This is the red chili 'paste' which is pretty hot - found at most Mexican Restaurants. The usage for this is very widespread; you can use it to dip chips in, or add it to other dishes that call for chile. Great on tamales too!
15 New Mexican Chiles-Dried
1/4 Cup Olive Oil
2 T White Vinegar
1 t Salt
If the chiles are dried, soak them in water or even better, simmer them in water to soften them up.
Remove seeds and stems.
Combine all of the ingredients in a blender or food processor and puree to a fine paste.
Makes 4 servings.