Ingredients
10-12 dried red chile peppers
3 cloves garlic, crushed
1/2 teaspoon salt
2 tablespoons extra-virgin olive oil
1 teaspoon ground coriander
1 teaspoon ground caraway
1/2 teaspoon ground cumin
sundried tomato, if you want
Preparation
Stem and seed chiles. Toast, then soak chiles in hot water for 30 minutes. Drain. In a food processor pulse chiles, garlic, salt and oil. Add remaining spices and blend to form a smooth paste. Store in an airtight container. Drizzle a small amount of oil on top to keep fresh. Will keep for a month, covered and chilled.
