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Harissa Paste
Harissa is a common ingredient in North African recipes

2-oz mildly hot dried chilies (eg Guajillo)
2-oz mild dried chilies (eg Anaheim)
5-cloves garlic, peeled
2-tbsp water
2-tbsp extra virgin olive oil
-tsp freshly ground caraway seeds
-tsp freshly ground coriander seeds
1 -tsp salt
Extra virgin olive oil, for topping off

Soak the dried chilies in water to cover until softened, about 45 minutes to 1 hour
Drain and remove the stems and seeds
Place in a blender or food processor with the garlic, water, and olive oil and process until smooth, stopping occasionally to scrape down the sides
Transfer the mixture to a small bowl and stir in the caraway, coriander, and salt
Store in a jar, covering the surface of the paste with a layer of olive oil
Whenever the paste is used you must always top off with olive oil making sure no paste is exposed to air otherwise it will spoil

Variation: To make a hot harissa, use 4-oz dried Guajillo chilies and 1/ 2-oz dried chile de Arbol