Harissa

• 1 1/2 cups (loosely packed) hot dried red chiles (about 1 ounce)
• 1/3 cup olive oil
• 3 garlic cloves, minced
• 1 teaspoon caraway seeds, ground in a spice grinder or mortar
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• Salt

1. In a small saucepan, cover the chiles with water.
2. Boil over moderately high heat until slightly softened, about 2 minutes.
3. Cover and let soak for 1 hour.
4. Drain the chiles, reserving the soaking liquid, and transfer them to a food processor.
5. Add the oil, garlic, caraway, coriander and cumin and season with salt.
6. Puree until smooth, adding enough of the reserved chile liquid to blend the sauce.
7. Transfer to a bowl.

red chiles, olive oil, garlic, caraway seeds, ground coriander, ground cumin, salt

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