HARISSA PASTE
Steps:
- Remove seeds and stems from chiles. Cover in boiling water and set aside for 20 minutes to plump and rehydrate. Meanwhile, preheat a small dry skillet over medium-high heat and toast cumin, coriander and caraway seeds for 2 to 3 minutes, until seeds are fragrant and begin to pop. Remove from heat and allow to cool. Transfer seeds to a blender and grind them to a powder. Drain chiles and add to blender with garlic, olive oil and salt. Blend to a smooth paste. Cover and keep in refrigerator for up to 2 months.
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