Harissa

Directions

1. 1
   Heat a large saute pan over high heat for 1 minute.
2. 2
   Add the chiles to the pan and dry-toast them for a few minutes until they are blistered and slightly darkened.
3. 3
   Place the chiles in a bowl and cover with very hot water.
4. 4
   Let them sit, covered, 15 minutes.
5. 5
   Return the pan to the stove and add the tomato.
6. 6
   Cook over medium heat for a few minutes until the juices reduce and the tomato is slightly darkened.
7. 7
   Meanwhile, toast the cumin in a small pan over medium heat 2 to 3 minutes, until the seeds release their aroma and darken slightly.
8. 8
   Pound them coarsely in a mortar.
9. 9
   Drain the chiles well and place them in a food processor with the garlic, tomatoes, paprika, cumin, cayenne, vinegar, 1 teaspoon salt, and a pinch of pepper.
10. 10
    Puree until well combined.
11. 11
    With the motor running, slowly pour in the olive oil and blend until incorporated.
12. 12
    Season with a healthy squeeze of lemon juice, and more salt if you like.