Garlicky Harissa

1. 1

   Place guajillo chiles and chiles de arbol in a large heatproof bowl and pour in boiling water to cover. Let soak until softened, 40-45 minutes; drain.

2. 2

   Meanwhile, toast cumin seeds in a dry small skillet over medium heat, swirling pan often, until fragrant, about 2 minutes. Let cool, then finely grind in spice mill or with mortar and pestle.

3. 3

   Drain chiles; transfer to a blender and puree, adding hot water by the tablespoonful as needed until smooth. Strain chile mixture through a fine-mesh sieve; discard solids. Mix in ground cumin, garlic, oil, and vinegar. Season with salt and let sit 15 minutes before serving.

4. 4

   Harissa can be made 1 week ahead. Cover and chill.

* Per serving · 4 servings · Values may vary.

No additional tips available.