Grill the nibs on a skillet 2-3 minutes.
Grill the chiles 2-3 minutes.
Stem the chiles, remove seeds; fine grind in a spice mill.
Place in food processor with the nibs, salt (and water), and puree until becomes
a paste. Shape into small balls, let dry on parchment paper. Grate with a fine
grater when using.