Preparation:
Soak the chiles in the warm water for 20 minutes, then remove and drain.
Meanwhile, roast the cumin, coriander, peppercorns and cloves in a dry skillet for 2 minutes, then remove from the heat. Roast the cinnamon, mace, nutmeg, and cardamom in the skillet for 1 minute, then remove from the heat. Grind the cumin, coriander, peppercorns and cloves in a spice mill and then combine them with the other roasted spices and set aside.
In a food processor or blender, combine the drained chiles and the roasted spices with all the remaining ingredients and puree into a fine paste.
Transfer to a clean airtight jar and refrigerate for up to one month. |
