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Prep the Ingredients: Wash the ginger thoroughly to remove dirt. Peel the skin using a spoon or peeler and chop it into small, manageable pieces.
Soak Chilies: If using dried red chilies, soak them in hot water for at least 15 minutes to soften them.
Blend: Place the chopped ginger, softened red chilies, oil, and salt into a high-speed blender or food processor.
Process: Blend in short bursts, scraping down the sides as necessary, until a smooth paste forms. Avoid adding too much liquid; only add a teaspoon of water or oil at a time if the blender is struggling.
Store: Transfer the paste to a sterilized, airtight glass jar.