15 red New Mexican Chiles (can be dried)
1/4 cup olive oil
1-3 cloves garlic, minced (I like garlic so I use 3)
2 tbs. vinegar
1 tsp 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.