I want to make this mixture to use on Harissa-Roasted Chicken with Chickpeas. The bottled/jar version is wonderful but hard to find in our small town.
Put both chilies into a heat-proof bowl and cover with boiling water. Let sit for 20 minutes. Heat seeds in a skillet for about 4 minutes or until fragrant. Transfer seeds and mint into a spice grinder and grind until they are a fine powder. Drain the chilies and add to a food processor along with the spices, lemon juice, garlic, salt and olive oil. Process for 2 minutes. Fill small clean jars with mixture and cover the mixture with more olive oil to seal.
8 dried guajillo chilies, stemmed and seeded (about 2 oz.)
8 dried New Mexico chilies, stemmed, seeded (about 1 1/2 oz.)
1/2 tsp. caraway seeds
1/4 tsp. coriander seeds
1/4 tsp. cumin seeds
1 tsp. dried mint
3 T olive oil plus more to top off1 1/2 tsp. salt
5 cloves garlic
Juice of 1 lemon