Step 1

In a small saucepan over medium heat, combine the chilies, oil, garlic, caraway and cumin. Cook, stirring often, until the garlic is light golden brown and the chilies are fragrant, about 5 minutes.

Step 2

Carefully transfer the mixture to a food processor and add the red peppers, tomatoes, vinegar and 1/2 teaspoon of salt. Process until smooth, about 3 minutes, scraping down the bowl once or twice. Season with salt and cayenne to taste. Serve immediately or refrigerate in an airtight container for up to 3 weeks.