Roasted Chili Paste

1 cup whole dried chilis
1 cup whole shallots
1/2 cup unpeeled garlic cloves
1 Tbsp. lemon grass, minced
1/4 cup peanut oil
1 1/2 Tbsp. brown sugar
1 tsp. fish sauce
1 tsp. sesame oil
1/2 tsp. salt

In a dry heavy skillet, toast chilis over medium heat until they darken slightly, about 6 to 8 minutes. Stir constantly to toast evenly. Remove from skillet and let cool.
Cut shallots in half lengthwise, leaving skins on. Place in skillet with garlic cloves.
Over medium heat, slowly cook shallots and garlic on one side until brown. Turn shallots and garlic over and continue cooking. Total cooking time should be about 10 minutes. Let cool.
Crumble toasted chilis into a food processor, removing any stems. Peel shallots and garlic and add to processor. Add lemongrass.
Process until mixture forms a paste.
Heat oil in skillet until hot. Add paste and cook until fragrant and mixture darkens.
Add remaining ingredients.
Cool and store in a tightly sealed jar in the refrigerator for up to 2 months.

Makes about 1 cup