Remove the stems and seeds from the guajillo and arbol chiles. Place them in a heatproof bowl and cover with boiling water. Let soak for 20 minutes, until softened.

Drain the chiles, discarding the water, and set aside.

In a small skillet, toast the cumin seeds, coriander, Kashmiri red chili powder, Aleppo pepper, ground cloves  over low heat for 1–2 minutes, stirring constantly, until fragrant. Remove from heat.

In a blender or food processor, combine the soaked chiles, toasted spices, roasted red peppers, garlic, tomato paste, lemon juice, olive oil, and salt. Blend for 1–2 minutes, scraping down the sides as needed, until smooth and thick. If needed, add 1–2 teaspoons of additional olive oil to achieve a spreadable consistency.

Transfer to a clean jar or container. Store refrigerated and use within 1 week.