Pour enough boiling water over a few dried red chiles to cover them, and let soak for an hour.
Meanwhile, toast a tablespoon each of cumin seeds and coriander seeds in a dry skillet just until they smell great, about two minutes (don’t burn them), then grind or crush them into a fine powder.
Drop your drained chiles into a blender with the toasted/ground spices, a tablespoon of paprika (smoked or sweet, your choice), five or six cloves of garlic, and the juice of a lemon. Commence blitzing. While the motor is running, drizzle in a couple tablespoons of olive oil, or more if you need it for consistency. Taste, adjust, taste again.