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Place red bell pepper on an aluminum foil lined baking sheet and broil on high, rotating frequently to char on all sides, about 10 minutes. Transfer to a heat-proof bowl and cover to steam for at least 15 minutes. Remove charred skin, stem, and seeds. Set aside.
Place the dried chilies in a heat proof bowl and cover with boiling water. Allow to sit for at least 15 minutes. Drain and deseed each Chile. Set aside.
Add the coriander, cumin, and caraway seeds to a small pan and toast on medium heat for 3-5 minutes or until fragrant. Transfer to mortar and pestle or spice grinder and grind into a powder.
In a food processor combine the spices, garlic, lemon juice, and half of the olive oil and process into a rough paste. Add in chiles, bell pepper, tomato paste, salt, and other half of the olive oil. Process until smooth.
Transfer to a clean jar and cover with olive oil after each use. Store in the refrigerator.