> 1. In a small saucepan, cover the chiles with water. Boil over
> moderately high heat until slightly softened, about 2 minutes. Cover
> and let soak for 1 hour.
>
> 2. Drain the chiles, reserving the soaking liquid, and transfer them
> to a food processor. Add the oil, garlic, caraway, coriander and cumin
> and season with salt. Puree until smooth, adding enough of the
> reserved chile liquid to blend the sauce. Transfer to a bowl.

mniam. Spróbuję dzisiaj zrobić. Składniki mam. Jutro zdam sprawozdanie,
ale już przy czytaniu piecze gęba ;-))

Waldek