Potsticker Chronicles Chili Paste

Open the windows and turn the exhaust fan on high; otherwise, cooking this recipe is like being teargassed. Heat 3 Tablespoons oil to the smoking point in a wok. Add the chili peppers and stirfry until darker red but not black, keeping in mind that the chilies will continue to cook after you turn the fire off and remove them from the heat. Put the stir-fried chili peppers in a blender or food processor and puree. Add the peanut paste and grated carrot, and blend for 30 seconds to grind to a paste. No salt is necessary. Put in a jar and pour in enough vegetable oil to cover the chili paste. Optional: Add 1 or 2 teaspoons Sichaun peppercorns, which are fragrant and not spicy, when stir-frying the chilies. This is the authentic chili paste used in Sichuan, China. A tincture of Sichuan peppercorns was used for anesthesia during the war, and, therefore, it is an acquired taste. If you chew one, you will notice that it will numb your mouth. If you don't want to go through all this trouble, just buy the commercially prepared chili paste, sometimes labeled "chili sauce". I like the straight chilli without garlic or beans, especially the ones from China. Vietnamese and Thai chili pastes and sauces are too sweet and contain tomatoe sauce. My recipes generally specify to use 1 teaspoon of chili paste, which is usually qualified by "or to taste and tolerance". In other words, use as much as you are comfortable with, even if it's just a pinch. Makes 1 to 1 1/2 cups (16 one tablespoon servings)