30 Arbol Chilies (or 2 large handfuls), dried
3 cloves garlic, minced
1/4 teaspoon salt
2 tbsp olive oil
1 tsp ground coriander
1 tsp ground caraway seeds
1 tsp cumin
1/4 cup warm water
Boil the chilies for about 10-15 minutes until soft. Drain and rinse with cold water. Remove the stems.
Slit each chili down the center and wash off the seeds to remove them.
Mince the chilies by hand or grind in a food processor to a paste consistency.
In a bowl, mix the chili paste, olive oil, spices, salt, and garlic.
Stir in the water until the paste softens and becomes more of a sauce consistency (add more if necessary).