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Ingredients
- 12 medium-hot dried chilies
- 2 hot dried chilies
- 1 very hot dried chili
- 1 tablespoon coriander seeds
- 1 tablespoon caraway seeds
- sea salt to taste
- 5 garlic cloves, coarsely chopped
- extra-virgin olive oil, as needed
- 1/2 teaspon ground cumin
Preparation
Step 1
Cover the dried chilies with hot water and set aside for 20 ro 30 minutes to soften.
Step 2
Meanwhile, pound the coriander and caraway seeds in a mortar with about 1/4 teaspoon salt to a soft, but grainy, powder. Add the garlic and pound to a paste.
Step 3
Drain the chilies and discard most of the seeds and membranes. Using a spoon, scrape the softened pulp into the mortar. Pound with a pestle to a coarse paste. Pound in about 1/4 cup oil, a tablespoon at a time. Taste and add salt and cumin, if desired. The sauce should be very thick, but easy to spread.