Remove the stems and seeds from the chillies.

Pour water over the chiles to cover and the bring to boil over medium heat for 20-30 minutes, or until soft.

Drain the chiles and puree them thoroughly through the finest setting on a food mill to a very smooth paste. You want to avoid any seeds heading into the puree.

The paste can be stored, in a sterilised jar, covered and refrigerated for up to 2 weeks. Cover the top of the paste with a thin layer of extra virgin olive oil. Top up the oil as you use the paste.