Chili Paste

Preheat oven to 350 degrees.

Place onions and garlic, in their skins, onto a baking sheet. Bake for 30 minutes. Remove from oven, cool, then discard skins and roughly chop. Chop chilis roughly.

Place onions, garlic, chilis and sugar in a food processor and process into a smooth paste (if necessary, add some oil to help bind ingredients together).

Fry the paste in the remaining oil in a small saucepan and cook for 15 minutes, stirring occasionally so the paste doesn't stick or burn. Store in a sterilized jar with a tight-fitting lid. Keeps for several months in a refrigerator.