Spicy Harissa

Directions

1. 1
   In a small skillet, toast the cumin and coriander seeds over moderate heat, stirring, until the seeds are lightly browned and fragrant, about 2 minutes.
2. 2
   Put the chiles in a small saucepan, cover with water and bring to a boil.
3. 3
   Remove from the heat and let cool.
4. 4
   Remove the stems and scrape the seeds from the chiles.
5. 5
   In a food processor, combine the anchos, parsley, cilantro, garlic and the toasted cumin and coriander seeds; process until smooth.
6. 6
   Add enough of the olive oil to make a very loose paste.