Fiery Tunisian Harrisa

• 4 smoked chili peppers, such as ancho or chipotle
• 8 dried hot red chili peppers, such as New Mexico or cascabel
• 1 tablespoon cumin seed
• 2 teaspoons coriander seeds
• 1 teaspoon caraway seed
• 8 garlic cloves
• 1/2 cup olive oil
• 1/2 teaspoon salt

1. Remove seeds and stems from chiles. Cover in boiling water and set aside for 20 minutes to plump and rehydrate.
2. Meanwhile, preheat a small dry skillet over medium-high heat and toast cumin, coriander and caraway seeds for 2 to 3 minutes, until seeds are fragrant and begin to pop. Remove from heat and allow to cool. Transfer seeds to a blender and grind them to a powder.
3. Drain chiles and add to blender with garlic, olive oil and salt. Blend to a smooth paste. Cover and keep in refrigerator for up to 2 months.

chili peppers, red chili peppers, cumin, coriander seeds, caraway seed, garlic, olive oil, salt

Taken from www.food.com/recipe/fiery-tunisian-harrisa-423983 (may not work)