- 1 1/2 cups (loosely packed) hot dried red chiles (about 1 ounce)
- 1/3 cup olive oil
- 3 garlic cloves, minced
- 1 teaspoon caraway seeds, ground in a spice grinder or mortar
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- In a small saucepan, cover the chiles with water. Boil over moderately high heat until slightly softened, about 2 minutes. Cover and let soak for 1 hour.
- Drain the chiles, reserving the soaking liquid, and transfer them to a food processor. Add the oil, garlic, caraway, coriander and cumin and season with salt. Puree until smooth, adding enough of the reserved chile liquid to blend the sauce. Transfer to a bowl.
The Harissa can be refrigerated for up to 1 week.