Homemade Harissa

Try rubbing this fiery Tunisian chile paste
on meats or fish before searing or grilling,
or stir a small spoonful into some mayonnaise
for a sandwich spread with a kick.

Ingredients
4 smoked chile peppers, such as ancho or chipotle
8 dried red chile peppers, such as New Mexico or cascabel
1 tablespoon cumin seeds
2 teaspoons coriander seeds
1 teaspoon caraway seeds
8 cloves garlic
1/2 cup olive oil
1/2 teaspoon salt

Directions:
Remove seeds and stems from chiles.
Cover in boiling water and set aside for 20 minutes.
Meanwhile, preheat a small dry skillet over
medium-high heat and toast cumin, coriander
and caraway seeds for 2 to 3 minutes,
until seeds are fragrant and begin to pop.
Remove from heat and allow to cool.
Transfer seeds to a blender and grind them to a powder.
Drain chiles and add to blender with garlic, olive oil and salt.
Blend to a smooth paste.
Cover and keep in refrigerator for up to 2 months.