Place the whole bell pepper either over a flame or under the broiler of your stove until the skin is charred. Place in a bowl, cover with plastic wrap, and let steam for approximately 10 minutes. Peel the charred skin off the pepper, remove stem and seeds, and cut into chunks. Place the prepared bell pepper chunks in your food processor.
Remove stems from the dried chile peppers and shake out the seeds or then scrape out the seeds with a spoon. Place the chile peppers in a bowl of cold water and let stand 45 minutes. Once dehydrated, place chile peppers and 2 tablespoons of water (from the bowl) in the food processor.
Chiles de arbol or arbol chile are narrow, curved chiles that start out green and mature to a 3-inch to 5-inch bright red pod. The arbol chile is very hot, and related to cayenne pepper. These chiles register around 50,000-65,000 on the scoville heat unit scale (or about 7-8 on a 1-10 scale).
Guajilla Chile Peppers are one of the backbone chile peppers used in cooking Mexican-style dishes. This shiny, deep orange with brown tones measures about 4 to 6 inches long and 1 to 1 1/2 inches across. Not hot, but rich, smoky, and complex.
Using either a mortar and pestle or a spice grinder, grind the garlic, toasted caraway seeds, coriander seeds, cumin seeds, salt, and smoked paprika until a paste forms. Transfer the prepared paste to the food processor with the bell pepper chunks, and dried chile peppers; puree until smooth.
Sauce can be kept in the refrigerator for 2 weeks.
Makes about 3/4 to 1 cup sauce.
Spicy Chile Pepper Sauce Recipe: https://whatscookingamerica.net/KarenCalanchini/SpicyChilePepperSauce.htm