Ingredients:

• 2 ounces dried chilie peppers
• 2 cloves of garlic
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon caraway seeds
• 2 tablespoon extra-virgin olive oil
• 1 plum tomato
• Salt to taste
• Water (for soaking peppers)

Directions:

1. Soak peppers in warm water until soft.
2. Seed them, drain them and preserve approximately two ounces of the water.
3. Toast by baking on the middle rack in the oven on medium broil setting – do not burn – and then cool. Grind dried spices into a fine powder with a mortar and pestle or a rolling pin.
4. Mix all the ingredients in a blender until smooth.
5. Add salt to taste.

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