Spicy Harissa

• BASIC-EASY
• FAST
• MAKE-AHEAD
• VEGETARIAN

Ingredients

1. 1 teaspoon cumin seeds
2. 1 teaspoon coriander seeds
3. 4 ancho chiles
4. 1 cup loosely packed fresh parsley leaves
5. 1 cup loosely packed fresh cilantro leaves
6. 4 garlic cloves
7. 1/4 to 1/3 cup extra-virgin olive oil

1. In a small skillet, toast the cumin and coriander seeds over moderate heat, stirring, until the seeds are lightly browned and fragrant, about 2 minutes.
2. Put the chiles in a small saucepan, cover with water and bring to a boil. Remove from the heat and let cool. Remove the stems and scrape the seeds from the chiles. In a food processor, combine the anchos, parsley, cilantro, garlic and the toasted cumin and coriander seeds; process until smooth. Add enough of the olive oil to make a very loose paste.