Harissa

Ingredients

• 15-20 dried chilies
• 1 tsp. salt
• 4 cloves garlic, peeled
• 1 tsp. smoked paprika
• 2 Tbsp. fresh lemon juice
• 1/2 tsp. brown sugar
• 2 tsp. coriander seeds
• 2 tsp. caraway seeds
• 2 tsp. cumin seeds
• 2 Tbsp. tomato paste
• 1/4 cup olive oil

Instructions

1. Soak the dried chilies in hot water for 20 minutes to rehydrate them.
2. Drain the chilies, remove the stems and seeds, and throw them in a food processor.
3. Add the rest of the ingredients, except the olive oil, to the food processor. Blend until smooth.
4. Heat the olive oil on medium heat for a minute or so.
5. Add the paste to the oil and mix well.
6. Allow to cool, then store in an airtight jar in the fridge.

Store for up to 2 weeks in the fridge, or a month in the freezer.