1 cup dried red chiles, such as piquins or cayennes, stems removed
6 cloves garlic
3 tablespoons lime juice, fresh preferred
1 tablespoon vegetable oil, peanut preferred
Place the chiles in a bowl, cover them with hot water and let them sit for 15 minutes until softened. Remove the chiles, drain and discard the water.
Combine all the ingredients in a blender or food processor and puree until smooth. Thin the sambal with more lime juice if desired.