Harissa Recipe

Break up chili peppers remove the stems and seeds and discard. Wear disposable gloves if working with medium-hot or hot peppers.

Place chili peppers in a heatproof bowl and cover with boiling water. Let soak until softened 15 to 20 minutes. Drain well then dab dry with paper towels.

Heat 1 tablespoon olive oil in a small skillet over very low heat and cook garlic until soft but still pale about 3 minutes. Let cool then transfer to the food processor together along with the chili peppers.

Toast caraway seeds cumin seeds and coriander seeds in the skillet over medium-low heat until fragrant 2 to 3 minutes. Crush them in a mortar and add to the food processor. Process while slowly adding remaining olive oil scraping down the sides of the food processor as needed. Season with salt.

Spoon harissa into a sterilized glass jar and level the top. Add enough olive oil so the surface is covered and the harissa won't dry out. Seal and refrigerate.