Break the chiles open. Remove the stems and shake out most of the seeds and discard. Put the chiles in a bowl along with the sun-dried tomatoes and cover with boiling water. Let it all soak until soft and pliable, up to 30 minutes depending on dryness.
Toast the spices in a small heavy skillet over medium heat until they just become fragrant, about 3 minutes.
Put the chiles in a small food processor along with the remaining ingredients. Process to form a relatively smooth paste. Taste and season with additional salt, vinegar or lemon juice if you like.
Store in a tightly covered container in the refrigerator up to 3 weeks.
If you're sensitive to chiles or don't work with them often, you might want to wear gloves when handling them for this recipe.