INGREDIENTS
3
Anaheim or california chilies, dried
2 1/2 cups
Carrots
3
Chile de arbol chilies, dried
1
Garlic clove
1
Garlic clove, rough chopped (about 1 teaspoons), medium
1 handful
Italian parsley
1 tbsp
Lemon juice
1/2 tsp
Coriander seeds
3 pinches
Sea salt
3 tbsp
Olive oil, extra virgin
2 tbsp
Olive oil
1/4 tsp
Black caraway, seeds
1/2 tsp
Cumin, ground
1
Baguette
1 tsp
Creme fraiche