Harissa

Ingredients:

• 10 dried New Mexico chili peppers (55 g)
• 8 dried guajillo peppers (40 g)
• 0.5 tsp whole coriander seeds
• 0.5 tsp whole cumin seeds
• 1/4 cup vegetable oil
• 1 tbsp coarse salt
• 6 cloves garlic, coarsely chopped
• Juice of 1 lemon (about 2 tbsp)

Preparation:

1. If you prefer a spicier harissa, add the chili peppers with the seeds. If you prefer a milder flavor, cut the peppers and remove the seeds. Tear the chili peppers into large pieces and place them in a medium bowl. Carefully pour 4 cups of boiling water over them and set them aside to soften, about 20 minutes.
2. Meanwhile, place the coriander and cumin seeds in a small skillet and toast over medium heat, swirling frequently, until fragrant and lightly toasted, 2-3 minutes. Transfer the spices to a blender, add the vegetable oil, salt, garlic, and lemon juice, and blend until smooth. Drain most of the water from the peppers, reserving 1 tablespoon.
3. Add the chili and water to a blender and blend on high speed until very smooth, about 2 minutes. Season with harissa and transfer to a container with a tight-fitting lid. Store in the refrigerator for up to 2 weeks.