Chile Cumin Spice Paste

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 4 ounces dried chilies, stemmed and seeded (such as ancho, pasilla, or guajillo)
• 4 canned chipotle chiles in adobo, seeded
• 3 garlic cloves, minced
• 1 tablespoon ground cumin
• 1 teaspoon caraway seed
• 1 teaspoon dried oregano, crushed
• 1/4 cup extra virgin olive oil
• 1/2 cup shallot, minced (about 2 large)
• kosher salt & freshly ground black pepper

Recipe

• 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 drain the chiles, reserving 2/3 cup of the soaking liquid.
• 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 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 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 add the chile puree and turn the heat to low; cook, stirring occasionally, until thickened, about 10 minutes.
• 7 season with salt and pepper; let cool, transfer to a jar and refrigerate.
• 8 keeps about 3 months in the refrigerator.