Using rubber/latex gloves, cut off the stems of the dried red chili peppers. Bring a saucepan of water to boil and drop in the chiles. Simmer for 2 minutes. Turn off the heat, lay a saucer on top to submerge the chiles and allow to soak for 30 minutes.
Using a vegetable peeler, cut a 4 inch by 1 inch strip of the zest from an orange.
In a hot frying pan toast the seeds until they start to smoke and give off aroma, do not burn. Set aside. When cooled, place in spice grinder and pulse.
Next, over an open flame blacken the red bell pepper all over until charred. Place in a bowl and cover with plastic wrap. Allow to steam so skin is easily removed. When cool enough to handle discard the stem, veins and seeds. Scrape charred skin off and place in a food processor or blender.
Drain and squeeze excess water from red chiles, add to food processor or blender.
Add the toasted, ground seeds, kosher salt, garlic, orange zest strip, vinegar, orange/rose water and oil. Puree until it resembles a nice paste.