Step 1

Remove the stems and membranes of the dried chilies. If you want it really hot you can leave the membrane in.

Step 2

Re-hydrate the chilies by placing them in a bowl and pouring over boiling water. let them soak for about 20 minutes.

Step 3

Meanwhile in a small skillet over medium heat, dry roast the caraway, coriander and cumin seeds. Make sure to stir them frequently and do not let them burn. Roast until fragrant, this should take just a few minutes.

Step 4

Let them cool completely and put them into your spice grinder or alternatively you can use a mortar and pestle. Grind them into a fine powder.

Step 5

Next, drain the chilies using gloves remove as much liquid as possible.

Step 6

Add them into a food processor or blender along with the spice blend, olive oil, garlic, salt and lemon juice.

Step 7

Blend until it becomes a smooth paste, you can add more olive oil if necessary.

Step 8

Transfer to a glass jar and top with a bit of olive oil.

Step 9

Keep in refrigerator until ready to use. This will last several weeks in the refrigerator just add a thin layer of olive oil after each use.