Chile-Cumin Spice Paste

• 4 ounces dried chiles, such as ancho, pasilla or guajillo, stemmed and seeded
• 4 canned chipotles in adobo, seeded
• 3 large garlic cloves, finely chopped
• 1 tablespoon ground cumin
• 1 teaspoon caraway seeds
• 1 teaspoon dried oregano, crumbled
• 1/4 cup extra-virgin olive oil
• 2 large shallots, minced (1/2 cup)
• Salt and freshly ground black pepper

1. In a large microwave-safe bowl, cover the dried chiles with 2 cups of hot water.
2. Cover the bowl with plastic wrap and microwave at high power for 2 to 3 minutes, until the chiles are slightly softened.
3. Let stand at room temperature until the chiles are fully softened, about 5 minutes.
4. Drain the chiles, reserving 2/3 cup of the soaking liquid.
5. Transfer the chiles and their reserved soaking liquid to a blender or food processor.
6. Add the chipotles and puree until very smooth.
7. Strain, pressing hard to remove the skin and any seeds.
8. On a work surface, combine the garlic, cumin, caraway and oregano and chop until the caraway seeds are minced.
9. In a medium skillet, heat the olive oil.
10. Add the garlic paste and shallots and cook over moderate heat, stirring occasionally, until the shallots are softened, about 6 minutes.
11. Add the chile puree and cook over low heat, stirring occasionally, until thick, about 10 minutes.
12. Season with salt and black pepper.
13. Let cool, then transfer to a jar and refrigerate.

chiles, chipotles, garlic, ground cumin, caraway seeds, oregano, extravirgin olive oil, shallots, salt

Taken from www.foodandwine.com/recipes/chile-cumin-spice-paste (may not work)