Homemade Harissa Paste

• 2 teaspoons cumin seeds
• 1 teaspoon coriander seeds
• 1/2 teaspoon caraway seeds
• 1/2 teaspoon fennel seeds
• 3 to 5 dried red chile peppers
• 3 garlic cloves
• 1/2 teaspoon sea salt, plus more to taste
• Pinch of ground cinnamon
• 1 (12-ounce) jar roasted red bell peppers, drained and chopped
• 2 tablespoons olive oil

1. Combine first 5 ingredients in a dry cast-iron skillet, and cook over medium heat for 2 to 3 minutes or until seeds become fragrant and just begin to toast. Remove from heat, and allow to cool. Grind to a fine powder in a coffee or spice grinder.
2. Transfer spice mixture to a food processor or blender. Add garlic, sea salt, and cinnamon, and process to a paste. Add peppers and oil, and pulse several times to make a coarse paste. Store 2 to 3 days in an airtight container.

cumin seeds, coriander seeds, caraway seeds, fennel seeds, red chile peppers, garlic, salt, ground cinnamon, red bell peppers, olive oil

Taken from www.myrecipes.com/recipe/homemade-harissa-paste (may not work)