Harissa

• 4 cloves garlic
• 3 reconstituted red chile peppers (see tips)
• 2 reconstituted sun-dried tomatoes
• 1 1/2 tbsp (22 ml) freshly squeezed lemon juice
• 1 tbsp (15 ml) sweet paprika
• 2 tsp (10 ml) toasted caraway seeds (see tips)
• 2 tsp (10 ml) toasted coriander seeds
• 1 tsp (5 ml) toasted cumin seeds
• 1/2 tsp (2 ml) salt
• 3 tbsp (45 ml) extra virgin olive oil

1. In a mini-chopper, process garlic, chiles, sun-dried tomatoes, lemon juice, paprika, caraway, coriander, cumin and salt until combined.
2. Add oil and process until smooth and blended.
3. Store, covered, in the refrigerator for up to 1 month, covering the paste with a bit of olive oil every time you use it.

garlic, red chile peppers, tomatoes, freshly squeezed lemon juice, sweet paprika, caraway seeds, coriander seeds, cumin seeds, salt, extra virgin olive oil

Taken from www.cookstr.com/recipes/harissa-3 (may not work)