California Harissa

Total Time: 48 mins Preparation Time: 40 mins Cook Time: 8 mins

Ingredients

• 4 ounces dried guajillo chilies or 4 ounces new mexico peppers
• 1 head garlic
• 2 teaspoons caraway seeds
• 2 teaspoons coriander seeds
• 1 teaspoon cumin seed
• 1 teaspoon dried mint
• 1 1/2 teaspoons salt
• 2 tablespoons olive oil
• 1 mexican lime (limon)

Recipe

• 1 remove the stems and the seeds from the chiles, and pan roast them on very high heat in batches, a couple minutes each.
• 2 place the chiles in a large bowl and cover them with boiling water, allowing them to sit for at least 40 minutes.
• 3 dry roast the caraway, coriander, and cumin until the seeds begin to pop and the mixture becomes very fragrant. transfer them to a mortar and pestle or a spice mill with the mint, and grind to a powder.
• 4 coarsely chop the soaked chiles and the garlic, then transfer to a food processor with the spices, salt, oil, and the juice of the limon. process until you have a smooth paste.
• 5 store the harissa in a glass jar, covered with oil, for up to 12 weeks.