Ingredients:
3 Dried New Mexico Chiles Soaked in Boiling water for 30 mins and deseeded
3 oz jarred roasted red peppers drained rinsed, and dried (2 large peppers)
1 tbsp tomato paste
2 large garlic cloves peeled
1/2 tsp caraway seeds toasted and ground (use a mortar and pestle, grinder or food processor)
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp smoked paprika
1/4 tsp cayenne pepper
Kosher salt
1 tbsp fresh lemon juice
1 -2 tbsp quality extra virgin olive oil more for later
Blend the above to create the paste