Yields: 2 Servings Difficulty: Easy Prep Time: 30 Mins Cook Time: 30 Mins Total Time: 1 Hr
- Put dry chili in a mixing bowl or measuring cup and cover it with warm water. (We used a mixture of mild New Mexico chilies and hot peppers (chiles de Arbol). Adjust its ratio to the preferred spice level. Re-activate once submerged, covered, and steaming for 15–20 minutes). To cancel.
- Meanwhile, pour cumin and coriander seeds into a small bowl and toast for a few minutes over medium heat, or until fragrant and they begin to pop. Then transfer to a mortar and pestle (if you don't have one, just add to a food processor to mix later), and crush into a fine powder.
- Then add caraway seeds, minced garlic, smoked paprika and salt, and mix. Then add lemon juice and vinegar and mix until you get a paste. Transfer the paste to the food processor and add tomato paste. To cancel.
- Once the children are dehydrated, remove the stems and seeds (I recommend wearing gloves to protect your hands), then add them to the food processor. At this point, all the ingredients (except olive oil) should be in the food processor.
- Blend for 1-2 minutes, scraping downwards until a smooth paste is obtained. Then flow in 1/4 cup of olive oil, blending to make saucer consistency (see photo). (Add more oil (or water) as needed until the desired consistency is achieved.)
- Taste and adjust the flavor as needed, more lemon or vinegar for acidity, paprika for smokey, tomato paste for the depth of flavor, or salt to taste.
- Scoop the paste into jars to store in the refrigerator for 1 month. If storing in the freezer, we recommend storing in an ice cube tray in a freezing, freezer-safe container for up to 2 months. Add cubes directly to hot foods (such as stews or cooked sauces). Leave to thaw before adding to cold foods (such as dressings or dip).