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Remove seeds and stems from chiles.
Place in a heat safe bowl and cover in boiling water and set aside for 20 minutes to plump and rehydrate.
Meanwhile, preheat a small dry skillet over medium-high heat and toast cumin, coriander and caraway seeds for 2 to 3 minutes, until seeds are fragrant and begin to pop. Remove from heat and allow to cool.
Transfer seeds to a spice grinder or mortar and pestle and grind them to a powder.
Drain chiles and add to blender with garlic, olive oil and salt.
Add ground spices and blend to a smooth paste. Cover and keep in refrigerator for up to 2 months.