4 dried red chiles, stemmed and seeded (wear gloves – do not touch your eyes!)
2-3 large cloves garlic, peeled
1 Tbsp. olive oil
3/4 tsp ground caraway seeds
3/4 tsp ground coriander
1/4 tsp. salt
2-3 Tbsp. water
1. Break the chiles into pieces and place in a heatproof bowl. Add enough boiling water to cover and let soak for 5 minutes.
2. Drain chiles and place them in a food processor (save the water to add to future soup stock, cook rice, etc). Add the garlic, oil, caraway, coriander, salt and process until pureed. Add 2 Tbsp. of water and process until smooth (a few chunks are ok). Check consistency and add the other Tbsp. of water if a thinner sauce is desired. Transfer the sauce to a tightly covered container and store in the refrigerator until ready to use. Properly stored, it will keep for several weeks.
Use to spice up any soup, sauce, stir-fry or grilled vegetables. Oh yeah!!
Other chiles can be used such as ancho if you prefer a milder chile pepper.