California Harissa

1. 1

   Remove the stems and the seeds from the chiles, and pan roast them on very high heat in batches, a couple minutes each.

2. 2

   Place the chiles in a large bowl and cover them with boiling water, allowing them to sit for at least 40 minutes.

3. 3

   Dry roast the caraway, coriander, and cumin until the seeds begin to pop and the mixture becomes very fragrant.

4. 4

   Transfer them to a mortar and pestle or a spice mill with the mint, and grind to a powder.

5. 5

   Coarsely chop the soaked chiles and the garlic, then transfer to a food processor with the spices, salt, oil, and the juice of the limon.

6. 6

   Process until you have a smooth paste.

7. 7

   Store the harissa in a glass jar, covered with oil, for up to 12 weeks.

* Per serving · 4 servings · Values may vary.