1. Place both chilies in a large bowl. Add hot water to bowl and let the chilies re-hydrated for at least an hour at room temperature. Meanwhile, toast cumin and coriander seeds in a small skillet over medium heat for a minute or until fragrant. Once toasted, grind these seeds in a grinder until powder-like. Set aside. 2. Once the chilies have set for at least an hour, drain, pat dry, cut the stems off, and remove seeds. Place chilies in a food processor. Pulse a few times. Add garlic clove and pulse again. You might need to add a little water to help thin it out. At this point you can either push the puree through a fine mesh sieve or if you like a thicker puree leave as is. Add the cumin, corriander, olive oil, and orange juice to the chilies. Pulse again until smooth. Add a squeeze of lemon and salt/pepper to taste. Serve with grilled pita. ---------------------------------------------------------------------------
Nutrition
Ingredients
