• 3 ounces mild and hot dried chiles, such as anchos,
New Mexican and guajillos
• 1 red bell pepper, roasted
• 1 clove garlic
• 1/4 teaspoon salt
• 1 teaspoon coriander, ground
• 1 teaspoon caraway seed, ground
• 1 teaspoon fine sea salt
• Olive oil
Stem seed and break up chilies. Place in a bowl and cover with boiling water. Cover and let stand 30 minutes. Drain; wrap in cheesecloth and press out excess moisture. Repeat process with the red bell pepper. In a bowl, crush garlic clove with 1/4 teaspoon salt.
In a food processor or blender grind chilies with red bell pepper, garlic/salt mixture, coriander, caraway and salt. Drizzle in enough oil to make a thick paste. Pack the mixture in a small dry jar. Cover harissa with a thin layer of oil. Cover and refrigerate. Harissa will keep 2 to 3 weeks in the refrigerator with a thin layer of oil.