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  • 4 oz dried chiles (equal amounts of New Mexico, guajillo and chipotle chiles)
  • 5 cloves garlic, peeled
  • 1 ½ tsp kosher salt
  • 1 ½ tsp caraway seeds, freshly ground
  • 1 ½ tsp coriander seeds, freshly ground
  • 2 Tbsp olive oil + extra for when storing


  • Place the chiles in a large bowl and cover with boiling water, letting them rest until softened, about 30 minutes.
  • Drain, then remove the seeds and stems from the chiles. (Don't forget to wear latex or rubber gloves)
  • Place the seeded and stemmed chiles, along with the garlic, into your food processor and pulse a few times.
  • Add the salt, caraway, and coriander.
  • Process until smooth, pouring the olive oil into the feeding tube on top as you blend. (** Add a little water if necessary to achieve the right consistency .. which should be that of a thick paste)
  • To store, top off with a thin layer of olive oil and refrigerate.