Chile Cumin Spice Paste

1. 1

   In a microwaves-safe bowl, cover dried chiles with 2 cups hot water, cover with plastic wrap and microwave for 2 to 3 minutes until chiles are slightly softened; lt stand, at room temperature, until they are completely reconstituted, about 5 minutes.

2. 2

   Drain the chiles, reserving 2/3 cup of the soaking liquid.

3. 3

   In a blender, combine the chiles, the reserved soaking liquid, and the chipotles and blend or puree until smooth; strain, through a metal strainer, applying pressure to remove any skin and seeds.

4. 4

   On a cutting board, combine the garlic, cumin, caraway seeds, and oregano and chop until the caraway seeds are minced and a paste is formed.

5. 5

   In a skillet, heat the oil, over medium heat, and add the garlic paste and shallots, and cook, stirring occasionally, until the shallots are softened, about 5 minutes.

6. 6

   Add the chile puree and turn the heat to low; cook, stirring occasionally, until thickened, about 10 minutes.

7. 7

   Season with salt and pepper; let cool, transfer to a jar and refrigerate.

8. 8

   Keeps about 3 months in the refrigerator.

No additional tips available.