Harissa Paste

• 9 ounces tomatoes
• 2 ounces hot chiles
• 2 fat garlic cloves
• 2 ounces shallots
• 1 teaspoon caraway seeds
• 1 teaspoon coriander seeds
• 1/2 teaspoon salt
• 1/4 cup olive or hempseed oil

1. Drop the tomatoes into a pan of boiling water for 30 seconds, then scoop out and peel off the skins.
2. Remove the stems from the chiles.
3. The seeds contain most of the fruits heat, and at this point, you can choose to either leave all the seeds in or, for a less intense paste, cut some of them out.
4. Make sure you wash your hands after handling chiles and avoid touching your eyes for awhile, as the chile oil will burn them.
5. Put the skinned tomatoes, chiles, and all the other ingredients except the oil in a food processor and process until well blended.
6. Pour into a small saucepan and heat until boiling, then simmer for about 10 minutes, until reduced and starting to thicken.
7. Let cool, then pack into warm, sterilized jars (see p. 21), leaving a 3/8-inch gap at the top.
8. Pour oil over the paste to completely cover it.
9. Seal the jars.
10. Store in the fridge and use within 4 months.
11. If you want to extend the shelf life, pack in small, sealable containers and freeze.
12. Once opened, keep in the fridge, making sure the paste in the jar is completely covered by a layer of oil.
13. For a tasty chile plum dipping sauce, simmer 1/4 cup of rice vinegar or cider vinegar, 5 tablespoons of plum jam (p. 61), and 1 teaspoon of harissa paste until reduced and thickened.

tomatoes, chiles, garlic, shallots, caraway seeds, coriander seeds, salt, olive

Taken from www.epicurious.com/recipes/food/views/harissa-paste-389456 (may not work)