Spicy Harissa

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.

* Per serving · 4 servings · Values may vary.