Kwazy Wabbit Carrot Harissa

• 1 cup peeled carrots, finely chopped
• 1/3 cup oil packed sun dried tomatoes
• 2 cloves garlic, crushed
• Dried peppers of your chosing; here I am using 5 Noras and 2 cascabel but you could substitute ancho or guajillo or whatever you like to your heat preference
• 1 tsp caraway seed
• 1 tsp coriander seed
• Olive oil as needed (we like arbequina for this)
• salt to taste

1. Peel carrots and chop finely by hand, as many carrots as it takes to yield 1 cup
2. Soak the peppers in boiling water, and allow the soaked peppers to rest for 1 hour. Then drain, stem and seed. Cut into pieces and transfer to a small food processor. Add peeled garlic cloves and sun dried tomatoes. Drizzle in some olive oil and pulse until smooth. Add more olive oil if needed
3. With a mortar and pestle (or spice grinder), grind up the caraway and coriander. Add this to processor and pulse again
4. Fold the contents of the processor into the chopped carrots. Season with salt. Taste for heat. If you think it's not hot enough add some dried hot pepper flakes. That's up to your palate and tolerance as it is a spicy condiment although it doesn't have to be flaming hot.
5. Note to cook: store in a glass jar in the refrigerator, topped with a little more olive oil to seal
6. Another note to cook: you don't want to lose the complexity of flavor by overpowering your harissa with hot pepper.. Just so you don't come back and tell me I didn't warn you...

peeled carrots, oil, garlic, peppers, coriander seed, olive oil, salt

Taken from food52.com/recipes/9854-kwazy-wabbit-carrot-harissa (may not work)