North African Spiced Harissa With Grilled Pita(Libya)

• 5 dried ancho chiles
• 5 dried guajillo chilies
• 1 teaspoon cumin seed
• 1 teaspoon coriander seed
• 1 garlic clove
• 2 tablespoons extra virgin olive oil
• 3 tablespoons freshly squeezed orange juice
• water (to help thin out)
• squeeze lemon
• salt and pepper
• pita bread, slices grilled

1. Place both chilies in a large bowl.
2. Add hot water to bowl and let the chilies re-hydrated for at least an hour at room temperature.
3. Meanwhile, toast cumin and coriander seeds in a small skillet over medium heat for a minute or until fragrant.
4. Once toasted, grind these seeds in a grinder until powder-like.
5. Set aside.
6. Once the chilies have set for at least an hour, drain, pat dry, cut the stems off, and remove seeds.
7. Place chilies in a food processor.
8. Pulse a few times.
9. Add garlic clove and pulse again.
10. You might need to add a little water to help thin it out.
11. At this point you can either push the puree through a fine mesh sieve or if you like a thicker puree leave as is.
12. Add the cumin, corriander, olive oil, and orange juice to the chilies.
13. Pulse again until smooth.
14. Add a squeeze of lemon and salt/pepper to taste.
15. Serve with grilled pita.

chiles, guajillo chilies, cumin, coriander seed, garlic, extra virgin olive oil, freshly squeezed orange juice, water, lemon, salt, pita bread

Taken from www.food.com/recipe/north-african-spiced-harissa-with-grilled-pita-libya-506121 (may not work)