Chile Paste

From The Voluptuous Vegan.

1 dried ancho chile (or mulato)

1 dried pasilla chile (or guajillo or new mexican)

3 dried chipotle chiles

1/4 cup olive oil

1 1/2 tsp balsamic vinegar

Pinch of salt

Remove stems and seeds from all chiles. Place in a small saucepan, cover with water and bring to a boil. Turn off the ehat and leat the chiles sit in hot liquid for about 15mins or until softened. Drain, reserving the soaking liquid.

Transfer the chiles to a blender. Add 1/4 cup of the soaking liquid and the olive oil, vinegar and salt. Puree till smooth.