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Easy
Prepare your mise en place.
Place the peppers in an electric dehydrator set at 52°C (125°F) and dry for 3 days or until thoroughly dried.
Place the dried peppers in a spice grinder or blender and process to a fine powder.
Place the powder in a blender and, with the motor running, slowly add the oil until a thick sauce has formed. Transfer the mixture to a chino