Remove the stems and seeds from the chillies and dry roast in a skillet on medium low heat for a couple of minutes till you can smell their aroma. Remove from the skillet and set aside.
In a medium saucepan, bring the water to a boil and add the chillies.
Boil for 10 minutes till the chillies have rehydrated.
Remove the chillies and reserve ⅓ cup of the water for blending. Transfer the chillies to a blender and add 3 tablespoons of the water and blend to a smooth paste. You may need to add a little more water if the consistency is too thick. Scoop out the paste and store in a glass jar.
Further detailed notes are in the post above
Heat the chillies for a smokey flavour, taking care that they don't overheat and burn.
Pour the Red Chilli Paste in an airtight container and cover with a thin layer of oil to store in the fridge. It will keep for around 2 months.
To freeze, pour in an ice-tray and freeze. Then transfer the frozen cubes to a ziploc bag to keep in the freezer for up to 9 months.