Makes 2 cups

Ingredients

2 dried guajillo chilies, stems removed, broken
2 dried red chilies, stems removed, broken
2 teaspoons cumin seeds, toasted
1 teaspoon coriander seeds, toasted
1 teaspoon caraway seeds, toasted
2 teaspoons rainbow peppercorns, toasted
3 garlic cloves
1 bell pepper, roasted & peeled
2 red (fresh) jalapeno peppers, roasted & peeled 
1 tablespoon lemon zest
3 tablespoons lemon juice
2 teaspoons salt
2  tablespoons olive oil
2-3  tablespoons fresh mint leaves (optional)

Directions

Place all ingredients in a blender and blend until smooth and spices are broken apart and the sauce is smooth.  Can be stored in the refrigerator for up to 1 month.