Ingredients
- 4 ounces dried chilis such as Guajillo
- 1 teaspoon caraway seeds
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 4 cloves garlic peeled
- 1 teaspoon kosher salt
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
Instructions
- Soften the chilis by placing them in a heatproof bowl and covering them with boiling water. Let soak for 30 minutes.
- Toast the caraway, coriander, and cumin seeds in a dry skillet over medium heat until fragrant, about 3 minutes. Grind the spices using a mortar and pestle or spice grinder.
- Drain the chilis, remove and discard the stems and seeds. Combine the chilis, ground spices, garlic, and salt in a food processor. Process while slowly adding olive oil and lemon juice until a smooth paste forms.
