Harissa

Directions

1. 1
   Rinse the chiles and remoe the stems and seeds.
2. 2
   Soak them in a bowl of hot water for 1 hour to rehydrate, then drain them thoroughly.
3. 3
   Place the rehydrated chiles, roasted bell peppers, garlic, salt, caraway, coriander, and cumin in a food processor.
4. 4
   Pulse the machine on and off until the mixture is well combined but not completely smooth.
5. 5
   With the machine running, drizzle in the olie oil through the feed tube.
6. 6
   Continue processing until the oil is incorporated and the mixture is just smooth, about the consistency of mayonnaise.
7. 7
   Transfer the harissa to a glass jar and keep refrigerated for up to 4 days.