Harissa

Ingredients:

• 16 dried red chilies (New Mexico and guajillo chilies work well, remove seeds, membranes and stems. If you want a really hot paste, leave the membranes)

• 1/4 teaspoon caraway seeds

• 1 teaspoon cumin seeds

• 1 teaspoon coriander seeds

• 3 tablespoons extra-virgin olive oil

• 1/2 teaspoon kosher salt

• 3 cloves garlic

• 2 tablespoons freshly squeezed lemon juice

Directions:

1. Put the dried chiles in a bowl and cover with boiling water. Let them sit for 20 minutes. Heat a small skillet over medium heat and dry roast the caraway, coriander, and cumin seeds, frequently stirring them, until very fragrant, about 4-5 minutes. Let them cool completely and then transfer them to a spice or coffee grinder (or mortar and pestle) and grind them to a fine powder.

2. Next, drain and squeeze the chiles to release as much liquid as you can. Add them to a food processor along with the ground spices, olive oil, garlic, salt, and lemon juice. Process to a smooth paste. Add more olive oil if it’s too dry. Transfer the paste to a glass jar and pour some extra olive oil on top, about 1/4 inch in depth. After each use, top it off with olive oil. Keep refrigerated. Will keep for about 3 weeks.

3. Makes about 1 cup.