Chili Paste for Soto

• 8 medium-hot finger-length red chilies, such as Fresno, cayenne, or serrano
• 2 b

In a small saucepan, combine the chilies with enough water to cover by 1 inch (2.5 cm). Place over medium heat and boil for 8 minutes. Drain then stem and seed them if desired. Pulse the chilies with the salt in a small food processor or blender. Or use a mortar and pestle. Stir in the lime juice. Taste and adjust the seasonings if desired.