Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   7                    dried New Mexico chilies -- seeds and stems
                        -- removed
   5      small         hot red chilies -- such as piquins
                        and stems removed
   5                    garlic cloves -- peeled
   1      tablespoon    ground cumin
   1      teaspoon      ground caraway seeds
   1      teaspoon      ground cinnamon
   1      teaspoon      ground coriander
   1      teaspoon      dried mint
   2      tablespoons   olive oil
                        water as needed

Preparation:

Soak the chilies in water until they are soft, at least 30 minutes. Place them in a food processor or blender with the rest of the ingredients and puree to a thick paste, adding water if necessary to avoid a mixture that is too dry. Add to vegetable and meat stews or serve as a table condiment. Will keep up to 6 weeks in the refrigerator, covered with a thin film of olive oil. A World of Curries by Dave DeWitt and Arthur Pais ISBN 0-316-18224-9 pg 181