Ingredients
For mild:
1 ounce guajillo chiles
1/2 ounce (chiles) de arbol
1 ounce pasilla chiles
1 roasted red bell pepper, seeded
2 garlic cloves, chopped
2 teaspoons mined marjoram
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 lemon, juiced
1/4 teaspoon salt
pinch of black pepper
1/4 cup plus 2 tablespoons extra virgin olive oil
For spicy:
2 ounces chiles de arbol
2 ounces guajillo chiles
14 sundried tomatoes, not in oil
4 garlic cloves
1 lemon, juiced
1/2 teaspoon minced mint
2 teaspoons cumin seeds
1 1/2 teaspoons coriander seeds
1/2 teaspoon caraway seeds
1/4 teaspoon salt
pinch of black pepper
1/4 cup extra virgin olive oil
Directions
1. For Mild: Place chiles into a bowl and top with boiling water. Cover and set aside for 1 hour. Once chiles have steeped, remove seeds and stems and place in a food processor with the remaining ingredients, except oil. Pulse 6 to 8 times. With the motor running, drizzle oil into mixture until a loose paste/sauce forms. Adjust seasonings, scoop into a jar, seal, and store in the refrigerator for up to 3 months.
2. For Spicy: Place chiles into a bowl and top with boiling water. Cover and set aside. While chiles steep, toast spices in a skillet over medium heat for 4 to 5 minutes or until fragrant. Grind until a powdery consistence forms. Set aside. Once chiles have steeped, remove stems and seeds and place into a food processor with the remaining ingredients, except the oil. Pulse 6 to 8 times. With the motor running, drizzle oil into mixture until a loose paste/sauce forms. Adjust seasonings, scoop into a jar, seal, and store in the refrigerator for up to 3 months.
Recipe found on http://www.spoonforkbacon.com/