Coarsely chop the chiles.

Toast the dry seeds in a heavy iron skillet or wok, and grind them coarsely.

Place the kapi on a piece of double tin foil formed into a little dish.

Place this into your toaster oven to develop the fragrance.

Open window first as it gives off a very strong aroma.

This mellows and develops the proper flavour.

Add all the ingredients to a food processor and process to a smooth paste or pound with mortar and pestle the traditional way.

Place in a glass jar with tight fitting lid and keep in the fridge for at least a week for the flavors to combine and develop before use.

This chile paste will keep for several weeks when refrigerated.