|10||Dried red New Mexican chiles stems and seeds removed|
|2 tablespoons||Olive oil|
|1 teaspoon||Ground cumin|
|1 teaspoon||Ground cinnamon|
|1 teaspoon||Ground coriander|
|1 teaspoon||Ground caraway|
Cover chiles with hot water and let stand for 15 minutes until soft.
Place chiles and remaining ingredients in a blender and puree until smooth using water that the chiles soaked in to thin it. The sauce should have the consistency of thick paste.
Cover with a thin film of olive oil to preserve a couple of months in the refrigerator. Heat Index = 7
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