Spicy Harissa

• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 4 ancho chiles
• 1 cup loosely packed fresh parsley leaves
• 1 cup loosely packed fresh cilantro leaves
• 4 garlic cloves
• 1/4 to 1/3 cup extra-virgin olive oil

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

cumin seeds, coriander seeds, chiles, parsley, cilantro, garlic, extravirgin olive oil

Taken from www.foodandwine.com/recipes/spicy-harissa (may not work)