10    Dried red New Mexican chiles
-stems and seeds removed
2 tb Olive oil
5    Cloves garlic
1 ts Ground cumin
1 ts Ground cinnamon
1 ts Ground coriander
1 ts Ground caraway

Cover chiles with hot water and let stand for 15 minutes until soft. Place
chiles and remaining ingredients in a blender and puree until smooth using
water that the chiles soaked in to thin it. The sauce should have the
consistency of thick paste.
Cover with a thin film of olive oil to preserve a couple of months in the
refrigerator. Heat Index = 7