4 dried chilies de árbol
2 dried guajillo chiles
2 dried ancho chili
1 tablespoon cumin seeds
Seeds from 3 cardamom pods
5 dried curry leaves
1½ teaspoons coriander seeds
3 garlic cloves, diced.
1 slice roasted red pepper
2 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
1 tablespoon tomato paste
1½ teaspoons hot smoked Spanish paprika
1 teaspoon kosher salt
½ cup olive oil, divided
Toast chilies in pan. Remove stems and seed. Place chilies in a large measuring glass or bowl. Pour boiling water over to submerge, cover with plastic wrap, and let sit 15–20 minutes. Drain.
Toast cumin and coriander in a small skillet over medium-low heat, tossing constantly. Grind in spice grinder with curry leaves. Transfer to small food processor, add garlic, chilies, red pepper and pulse until chilies form a coarse paste. Add lemon juice, vinegar, tomato paste, paprika, and salt and process until mostly smooth but mixture still has a little texture. With the motor running, stream in ½ cup oil. Process until oil is incorporated.
