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.