Preheat oven to 350°.

Put chiles in a bowl and cover with boiling water. Let soak until softened, about 30 minutes.

While chiles are soaking, roast the red pepper. Slice in half and place cut side down on a foil-covered sheet. Bake at 350° for 20-30 minutes, until completely softened.

Place red pepper in a sealed bag to cool, then peel and seed.

Drain softened chiles and remove the stems and seeds.

Combine chiles, red pepper, garlic, spices, lemon juice, and 2 T. olive oil in a blender or food processor. Pulse into a smooth, thick paste. Add more olive oil if needed.

Pour into a jar and top with a thin layer of olive oil.

Store in the fridge and add to everything.