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Dry fry the chiles until they darken about 5 minutes. Tranfer to a bowl to cool. Dry fry the shallots and garlic until they are soft, wilted and blistered. Remove from heat and cool. Chop the chiles in small pieces. Chop the garlic and shallots. Place in food processor and process to a smooth paste. Set aside. Add oil to a warm skillet. Add paste and stir for about 5 minutes. The paste should darken to a deep brownish black. Remove to a glass jar, it should last in the refrigerator for about 1 month.
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