Harissa

Ingredients

• 2 oz dried guajillo chilies, stemmed and seeded
• 6 dried arbol chilies, stemmed
• 1 tsp caraway seeds
• 1 tsp coriander seeds
• 1 tsp cumin seeds
• 4 cloves garlic
• 1 tsp salt
• 2 tbsp lemon juice
• 1/3 cup olive oil

Method

1. Cover the chilies with boiling water and soak until soft, about 30 minutes. Drain, saving 1/4 cup of the liquid.
2. Toast the caraway, coriander and cumin in a dry skillet for 1 to 2 minutes, then grind them.
3. Blend the chilies, ground spices, garlic, salt, lemon juice and oil into a thick paste, adding soaking liquid as needed.
4. Pack into a jar, cover with a thin layer of oil and refrigerate for up to a month.

Notes