Toast 2 to 3 dried red chilies, 1 teaspoon cumin seeds, and 1 teaspoon coriander seeds until fragrant
Soak the chilies in hot water for 15 to 20 minutes, then drain
Remove stems and seeds from the chilies if desired
Blend the chilies with the toasted spices, 3 to 4 garlic cloves, 2 tablespoons olive oil, 1 tablespoon lemon juice, and 1 teaspoon salt
Add 1 to 2 tablespoons of the soaking water as needed to make a smooth paste
Mix in 1 teaspoon caraway seeds or 1 teaspoon smoked paprika if desired
Adjust salt, heat, and acidity to taste
Store in a clean jar and cover the top with a thin layer of olive oil
Refrigerate and use as needed