Salsa Adobo ( Chili Paste)

This is the starting place for many recipes. When you thin with chicken broth it becomes a a sauce for enchiladas and other dishes.

12 dried red chilies
2 quarts boiling water

rinse the chilies in cold water and remove the stems. Cook in boiling water until tender about 15 minutes. Remove the chilies and reserve the cooking liquid.

Place a few of the chilies in a blender or food processor with 1/2 cup reserved liquid and blend to a paste. Remove to a bowl. Repeat with the remaining chilies.