Harissa

For a very spicy harissa: use a blend of cayenne, chile de arbol, or cayenne with a milder chile like ancho chilies. For a medium spiciness: use a blend of New Mexico chilies with guajillo chilies.

Soak the dried chilies in hot water for 30 minutes. Drain and discard soaking water. Remove stems and seeds. In the bowl of a food processor, combine chili peppers, garlic, salt, and olive oil and puree. Add coriander, caraway seeds and cumin and blend to form a smooth paste.

Store in airtight container. Drizzle a small amount of olive oil on top to keep fresh. Will keep for a month in the refrigerator.