(Makes about 1 cup)
5 dried Ancho chile peppers
5 dried Guajillo chile peppers
3 cloves garlic, chopped
1 teaspoon cumin seed, toasted and ground with a mortar and pestle (or use the flat side of a large knife to smash them)
1 teaspoon coriander seed, toasted and ground with a mortar and pestle
2 teaspoons fresh lemon juice
2 tablespoons fresh parsley, chopped
2 tablespoons fresh cilantro, chopped
pinch of ground cayenne pepper, more to taste
3 tablespoons extra virgin olive oil
3 tablespoons champagne vinegar (white or red wine vinegar will also work)
1 tablespoon tomato paste
sea salt, cracked black pepper, to taste
3 tablespoons soaking liquid, or more, if needed
Place the dried peppers into a medium sized bowl. Pour enough boiling water over them so they are covered. Place a small plate on top of them to keep them submerged. Cover the entire bowl with another larger plate, to keep the heat in. Let sit for 1 hour.
When the peppers are soft, begin by reserving some of the soaking liquid. Remove the peppers from the water. Remove the stem and carefully dump out the seeds. Place the peppers and the remaining ingredients into a food processor. Process for a few minutes until completely smooth. Taste. Adjust seasonings and thickness, if necessary.
Store in a jar with a lid in the refrigerator. Cover with a layer of olive oil, if intending to keep for an extended period of time (several months). I don’t cover mine with olive oil, but I generally use it within a few weeks. Enjoy the heck out of this!