Cover chili pods with boiling water. Let stand 30 minutes.

In a small skillet over medium heat, toast seeds until fragrant, about 5 minutes. Add spice powders and toast 1 minute more. Place in the bowl of a food processor.

Pulse seeds and spices until ground. Add garlic and salt.

Remove stems and seeds from chiles. Add chiles to food processor.

Process until finely chopped. Slowly add olive oil until a paste forms, scraping down sides of bowl as necessary.

Pack paste in jar, pour olive oil over the top, cover, and refrigerate.