If using dried chilies, let them sit in a small bowl with hot water for at least 10 minutes.

Preheat the oven to 450 F.

Slice red peppers in half, remove inner core/seeds, and place face down on a baking sheet that has been lined with parchment paper. Roast about 25 minutes, or until the skin is blistered and slightly charred. Use tongs to place into a paper bag and let them sweat for about 30 minutes.

Meanwhile, heat a small skillet over medium heat. Toast the coriander, cumin and caraway seeds until fragrant, about 2 minutes, and remove from heat. Peel off outer skin of the bell peppers, and roughly chop. Drain the soaking chile peppers. Place everything, including remaining ingredients, into a food processor. Blend into a paste, and store in the fridge.