Soak the dried arbol and guajillo peppers in a cup of boiling water.

Cover/lid the jug or container to ensure that it steams and allow the dried peppers to rehydrate.

While waiting for the peppers to rehydrate, heat a saucepan or skillet over medium heat and dry fry the cumin, coriander, and caraway seeds for approximately 4 minutes while stirring to ensure even toasting until they begin popping. Set aside for grinding with a mortar and pestle or blender.

Grate the zest of one whole lemon.

Combine the lemon zest with a teaspoon of sea salt in a mortar and crush together until fragrant and completely broken down.

Remove the dried peppers that have been soaking from the water, shake off any excess moisture and transfer to a blender. Pulse until smooth.

Process until smooth while infrequently stopping to scrape the sides and ensure the paste is being well combined as it's blended.

Use immediately or transfer to an airtight container and top off with additional olive oil to create a half-inch layer before storage.