Garlicky Harissa

• 8 dried guajillo chiles (about 2 ounces), seeds removed
• 2 chiles de arbol, seeds removed, or 1/4 teaspoon crushed red pepper flakes
• 1 teaspoon cumin seeds
• 2 garlic cloves, finely grated
• 1 cup olive oil
• 2 tablespoons sherry vinegar or red wine vinegar
• Kosher salt
• A spice mill or a mortar and pestle

1. Place guajillo chiles and chiles de arbol in a large heatproof bowl and pour in boiling water to cover. Let soak until softened, 40-45 minutes; drain.
2. Meanwhile, toast cumin seeds in a dry small skillet over medium heat, swirling pan often, until fragrant, about 2 minutes. Let cool, then finely grind in spice mill or with mortar and pestle.
3. Drain chiles; transfer to a blender and puree, adding hot water by the tablespoonful as needed until smooth. Strain chile mixture through a fine-mesh sieve; discard solids. Mix in ground cumin, garlic, oil, and vinegar. Season with salt and let sit 15 minutes before serving.
4. Harissa can be made 1 week ahead. Cover and chill.

guajillo chiles, uerbol, cumin seeds, garlic, olive oil, sherry vinegar, kosher salt, a spice mill

Taken from www.epicurious.com/recipes/food/views/garlicky-harissa (may not work)