Basic Homemade Harissa

Name: Basic Homemade Harissa
Ingredients: 2 1/2 teaspoons caraway seeds, undefined; 2 1/2 teaspoons coriander seeds; 2 1/2 teaspoons cumin seeds; 5 fresh red chilies, halved and seeded; 5 dried guajillo chilies, soaked in warm water, drained and seeded (reserve the liquid); 8 garlic cloves; leaves from a small bunch of cilantro; juice of one lemon; 1/2 cup olive oil, plus more for storing; 3/4 teaspoon salt, or to taste

10 ingredients

8 steps

Ingredients

2 1/2 teaspoons caraway seeds, undefined
2 1/2 teaspoons coriander seeds
2 1/2 teaspoons cumin seeds
5 fresh red chilies, halved and seeded
5 dried guajillo chilies, soaked in warm water, drained and seeded (reserve the liquid)
8 garlic cloves
leaves from a small bunch of cilantro
juice of one lemon
1/2 cup olive oil, plus more for storing
3/4 teaspoon salt, or to taste

Directions

1

Toast the caraway, coriander and cumin seeds in a dry saucepan.
2

Heat them for three to four minutes, until they start to release their fragrance.
3

Pound in a mortar and pestle.
4

Put the spices with all the other ingredients into a food processor and puree.
5

You should get a thick, but not solid, paste.
6

Add a little of the chile soaking liquid to help you get the right texture.
7

Put into a small sterilized jar and pour a film of oil on top.
8

Store in the refrigerator make sure it is always covered by a layer of oil and use within four months.