Sources: Whole Chile Pepper Cookbook, Washington Post
Note: A North African version of Chile Paste used to flavor couscous and grilled dishes. New Mexican chiles are low on the heat scale. To up the heat scale, use habanero, piquin, or cayenne pods, in order of their heat. The sauce can be stored for two months in the refrigerator if covered with a thin layer of olive oil. Substitute toasted cumin, coriander, and caraway seeds to accentuate the spice flavors. 10 dried red New Mexican ("Anaheim") chiles, stems and seeds removed
2 T olive oil 5 cloves garlic 1 t ground cumin 1 t ground cinnamon 1 t ground coriander 1 t ground caraway water 1. Cover chiles with hot water and let them sit until softened, usually 30-60 minutes. 2. Place chiles and remaining ingredients in a blender and puree till smooth using the chile water to thin it. The sauce should have the consistency of a thick paste.