Basic Homemade Harissa

• 2 1/2 teaspoons caraway seeds, undefined
• 2 1/2 teaspoons coriander seeds
• 2 1/2 teaspoons cumin seeds
• 5 fresh red chilies, halved and seeded
• 5 dried guajillo chilies, soaked in warm water, drained and seeded (reserve the liquid)
• 8 garlic cloves
• leaves from a small bunch of cilantro
• juice of one lemon
• 1/2 cup olive oil, plus more for storing
• 3/4 teaspoon salt, or to taste

1. Toast the caraway, coriander and cumin seeds in a dry saucepan.
2. Heat them for three to four minutes, until they start to release their fragrance.
3. Pound in a mortar and pestle.
4. Put the spices with all the other ingredients into a food processor and puree.
5. You should get a thick, but not solid, paste.
6. Add a little of the chile soaking liquid to help you get the right texture.
7. Put into a small sterilized jar and pour a film of oil on top.
8. Store in the refrigerator make sure it is always covered by a layer of oil and use within four months.

caraway seeds, coriander seeds, cumin seeds, red chilies, guajillo chilies, garlic, cilantro, lemon, olive oil, salt

Taken from www.foodrepublic.com/recipes/basic-homemade-harissa-recipe/ (may not work)