| Cover dried chiles with cold water in small saucepan.
Bring to a boil. Remove from heat and let it sit for an hour.
Drain chiles; place in blender or food processor with the salt and garlic.
Blend the mixture and add the lemon juice, bit by bit, to keep the mixture
blending. (If the peppers don't seem to be blending, add additional lemon
jice as needed.) Once the mixture is thoroughly blended, place in a small
glass jar. Add the cumin, mix, and add enough olive oil to completely cover
the top. Cover and refrigerate. Makes about 1/2 c.
Add to couscous, lamb stew, soups.
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