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There are so many staples in Indian home cooking and a nice red chilli paste is one of them. I have several recipes on my site including a red masala paste and a vindaloo paste, but this is really the most basic of all. All you need are red Kashmiri chillies and boiling hot water. Red Kashmiri chillies are used in many Indian recipes mainly because of it’s amazing bright red colour. When these dried chillies are boiled the colour only intensifies. You should be able to find this chilli at Indian grocery stores or speciality stores. If not, substitute any red chilli. The proportions below do not matter as you can boil as many as you need. Kashmiri chillies tend to be quite large and the quantity below yields at least 9 tsps of this lovely bright red delight. Remember to wear gloves and do not run your eyes!