Sweat shallot and garlic in olive oil in a medium sized sauce pot until soft. The garlic should be golden, not brown. Add the toasted cumin, and cook for 30 seconds. Add the pepper and sweat until soft. Cover with water and bring to a boil. Transfer to a blender and process until smooth. Add the Amarillo pepper and steep cilantro in sauce for 2 minutes and then remove. Season to taste and finish with lime juice.