HOMEMADE HARISSA

HOMEMADE HARISSA

Makes 1/2-pint

• 
  2 1/2 teaspoons whole caraway seeds
• 
  2 1/2 teaspoons whole coriander seeds
• 
  2 1/2 teaspoons whole cumin seeds
• 
  5 fresh red chiles (such as serrano, Thai, red jalapeño, etc.), stemmed and seeded
• 
  5 dried guajillo chiles, stemmed, seeded, and soaked in warm water for 30 minutes, then drained (liquid reserved)
• 
  8 small garlic cloves, or less to taste
• 
  A few sprigs or 1 small bunch cilantro, leaves only
• 
  Juice of 1 small lemon (about 2 tablespoons)
• 
  About 5 tablespoons extra-virgin olive oil, plus more for covering
• 
  1/2 teaspoon salt, or to taste

DIRECTIONS

• 
  1. Toss the caraway, coriander, and cumin seeds in a dry skillet over medium to medium-low heat and toast until the spices start to release their fragrance, 3 to 4 minutes. Transfer the spices to a plate and let cool slightly.
• 
  2. Dump the cooled spices into a mortar and pestle and pound until coarsely ground.
• 
  3. Add the ground toasted spices, red chiles, guajillo chiles, garlic, cilantro, lemon juice, olive oil, and salt in a food processor and process until a thick paste forms. If necessary, add a little of the reserved guajillo soaking liquid to achieve the desired consistency.
• 
  4. Scrape the harissa into a sterilized 1/2-pint jar and slowly pour enough olive oil over the top of the harissa to completely cover the surface. Put the lid on the jar and stash the harissa in the refrigerator for up to 4 months, making sure after each use to always cover the surface of the harissa with a layer of olive oil.