Homemade Harissa

Ingredients

3 dried guajillo chiles

12 dried chiles de arbol

1 dried ancho chile

1/2 tablespoon ground cumin

1 tablespoon coriander seeds

2 garlic cloves

3 tablespoons lemon juice

2 tablespoons white vinegar

1 tablespoon tomato paste

3/4 teaspoon smoked paprika

1 teaspoon salt

dash of cayenne pepper

1/2 cup Extra Virgin olive oil

Preparation

Place the dried chilies in a medium bowl. Cover the chilies with boiling water. Mix well and let sit for about 30 minutes to soften.

While the chilies are soaking, place a small saucepan over medium heat. Add the cumin and coriander and toast, shaking frequently, until fragrant, about 2 minutes. Remove from he heat and set aside.

Drain the peppers and using a paring knife carefully remove the steam and seeds and discard. Place the peppers in the bowl of a kitchen mixer such as a Cusinart fitted with a blade attachment. Add the garlic and pulse till chopped, followed by the chilis and pulse on/off till a coarse paste forms. Add the lemon juice, vinegar, tomato paste, paprika, salt and cayenne pepper. Pulse till blended, but still chunky.

With the blender on low, add the oil in a slow steady stream.

Place in a glass jar and refrigerate till use. Will keep fresh for 1 week.