This spicy condiment can be added to soups, stews, grilled vegetables, and just about any dish you want to take up a notch.

Makes 1/2 cup

What You Need:

6 to 8 hot red chiles, stemmed and deseeded
1 tablespoon olive oil
3 to 4 garlic cloves
1 teaspoon ground coriander
1 teaspoon ground caraway
1/2 teaspoon salt
3 tablespoons water

What You Do:

1. Break chiles into pieces and soak in hot water for 20 minutes. Drain. Do not pat dry.

2. in a food processor add chiles, oil, garlic, coriander, caraway, and salt, and puree to a paste. Pulse in water until smooth.

Chef’s Tip:

For a mild version, use Ancho or another more mild chile.