Chile Purée

Remove stems and seeds from the dried red chiles, then toast them in a dry skillet over medium heat for 1-2 minutes per side until fragrant, being careful not to burn them.

Place the toasted dried red chiles in a bowl and cover with boiling water. Allow them to soak until softened and pliable.

While the chiles soak, roughly chop the jalapeño peppers and peel the garlic cloves. Set aside.

Heat the vegetable oil in a small skillet over medium heat and sauté the garlic until lightly golden and fragrant, about 2 minutes.

Drain the rehydrated dried chiles, reserving the soaking liquid. Transfer the chiles to a blender along with the sautéed garlic, jalapeño peppers, and cumin.

Add the vegetable oil and a portion of the reserved soaking water or fresh water to the blender. Process the mixture until completely smooth, adding more water gradually to reach the desired consistency.

Pass the purée through a fine mesh strainer into a bowl, pressing with a spatula to extract as much liquid as possible, then discard any remaining solids.

Taste the purée and adjust seasoning with additional cumin or salt as needed. Use immediately or store in an airtight container in the refrigerator for up to one week.