Put the unpeeled garlic and shallots over a barbecue or in a heavy
cast-iron frying pan and grill or dry fry until the skins are dark
brown and the insides soft. Dry fry the chilies and the trassi
wrapped in foil, until the trassi darkens and the chilies soften.
Peel the garlic and shallots, chop the chilies, removing the seeds,
and pound or process everything to a paste. Store for about a week in
a jar in the refrigerator.
Recipe by The Complete Book of Spices by Jill Norman, 1991
ISBN 0-670-83437-8
