Ingredients:

  • 11 large dried Guajillo chilies
  • 4 dried De Arbol or Thai Bird's Eye chilies
  • 2 roasted red bell peppers
  • 2 tsp whole cumin seeds
  • 2 tsp whole coriander seeds
  • 1 tsp caraway seeds
  • 1 tsp smoked paprika
  • 1.5 tsp flaky sea salt
  • 5 cloves fresh garlic, peeled and smashed
  • 2 tbsp tomato paste
  • 3 tbsp fresh lemon juice
  • 1 tbsp apple cider vinegar
  • 0.5 cup extra virgin olive oil

Instructions:

  1. Wearing gloves, remove stems and seeds from the dried Guajillo and De Arbol chilies. Toast the chili skins in a dry skillet over medium heat for 30-60 seconds until fragrant. Submerge in boiling water for 15 minutes to rehydrate.
  2. In a dry skillet over medium heat, toast cumin, coriander, and caraway seeds until they jump and become aromatic. Transfer to a spice grinder or mortar and pestle and grind into a coarse powder.
  3. Drain the soaked chilies. Place the chilies, ground spice mix, roasted red peppers, garlic, tomato paste, smoked paprika, salt, lemon juice, and apple cider vinegar into a food processor or high-speed blender.
  4. Pulse the mixture until a coarse paste forms. With the motor running, slowly drizzle in the extra virgin olive oil to create a stable, glossy emulsion. Transfer to a jar and top with a thin layer of olive oil for preservation.